Vegetable Tagine

My attempt at something Moroccan!

You are definitely welcome to improvise with this one and comment with helpful tips! I’ve made it a goal to go to Morocco and India to learn their delicious ways. For me they are two very flavorful, wonderful ethic foods that I can never seem to do well enough!

So the thing I’ve noticed about Moroccan is it’s unique mix of sweet and spicy, the sweet often coming from nuts and dried fruits like apricots, prunes, dates, etc. Whole spices are definitely important to the flavour of this dish.  Where the pestle and mortar falls short (ie: cinnamon sticks) I’ve found my electric coffee grinder is awesome!

(again, I don’t usually measure- these are kind of estimates, so just adjust to your taste!)

Vegetable Tagine

Spice blend

  • about 4-5 inches of cinnamon stick
  • 3 tsp anise seed
  • 3 tsp whole coriander
  • 1 tsp cardamom (I used ground)
  • 2 tbsp  ground coriander

I ground the cinnamon, anise, cardamom and coriander together into a fragrant blend, and you can make a little extra to have on hand for other things. But feel free to put whole green cardamom pods (maybe 4-6) in your dish, just warn people or pull them out… not that it tastes bad to chomp on one, just a little surprising! 🙂  …mmm cardamom!

  • olive oil
  • 2 large onions chopped in large chunks, like wedges (I used 1 yellow and 1 red)
  • 4 cloves of garlic, chopped very fine
  • 1 tbsp fresh minced ginger
  • 1 tsp minced turmeric (or powdered if you don’t have fresh – it looks like ginger in case you’ve never purchased it before, it’s a little more burnt orange in colour)
  • 3 carrots, chopped on a bias about 1/4 ” thick
  • 4 roma tomatoes, chopped
  • 1-2 zucchini, chopped a little thicker than the carrots
  • 1 can of chickpeas, rinsed, soaked and strained
  • about 2 cups of veggie broth
  • 3 bay leaves
  • chili flakes or cayenne to taste
  • salt to taste
  • handful of dried apricots (halved or quartered)
  • handful of toasted almonds

Pull out that deep fry pan, and lid again… That is unless you have a nice clay tagine to bake it in! I really don’t know much about cooking Moroccan so please feel free to leave some comments! I just made this to satisfy my craving and it was quite yummy 🙂

Ok! Here we go: Heat some olive oil (about 4 tbsp) over medium-high heat. Toss in the onion and get the edges browning a little, then reduce to med heat and simmer until translucent. You can add the garlic before the onion is finished and get it a little toasted. Add the ginger, turmeric, and about half of the spice blend- stir and let the spices warm for about 1 min. Add the carrots and a half cup of broth and cook for another 5 min. Now add in the tomatoes, zucchini, chickpeas, remaining broth (should be the consistency of stew but not like a soup), bay leaves, and a pinch of cayenne and salt. Cover and allow to simmer for 15 min. Then taste and add more salt, cayenne, or spice blend as needed, as well as the almonds and apricots. If you prefer your almonds to be fully crunchy feel free to add them at the end. Simmer until the veggies are cooked through and serve over couscous.


Make enough portions of couscous to serve. You can make with veg broth instead of water, and add a sprinkle of turmeric while it’s cooking for added flavour and colour! When it was finished, I tossed it with a some hemp seed, flax, pumpkin seeds and fresh chopped mint. (just be sure to crush the flax with a mortar and pestle so your body can break it down and use it properly)


One response to this post.

  1. […] broth, about 2 cups (I had some homemade left over from Moroccan the night […]


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