Moroccan Tagine

  • serves 6
Theresa Albert
Theresa Albert


28 Ratings
Directions for: Moroccan Tagine


Moroccan Tagine

2 Tbsp extra virgin olive oil (30ml)

1 cup thinly sliced carrots (250ml)

1 cup diced sweet potatoes(250ml)

1 cup thinly sliced fennel (250ml)

½ cup finely chopped shallots (125ml)

1 bay leaf and cinnamon stick (1 each)

1 tsp each ground cumin, coriander and giner (5ml each)

½ tsp saffron threads (2ml)

dash hot pepper sauce (dash)

1 ½ cup vegetable stock (375ml)

1 19 oz can of diced tomatoes (540ml)

1 each red and yellow pepper, chopped (1 each)

1 cup small cauliflower florets (250ml)

2 cloves garlic, minced (2)

1 cup chopped zucchini (250ml)

salt and pepper

lemon slices (garnish)

chopped fresh parsley (garnish)


1 19 oz can chick peas, drained and rinsed (540ml)


½ lb(s) cooked beef, cubed (250g)


Moroccan Tagine

1. Heat half of the oil in a saucepan over medium heat. Add carrots, sweet potatoes, fennel, shallots, bay leaf, spices and hot sauce, and sauté for 3 minutes, or until vegetables are beginning to soften.

2. Stir in stock, tomatoes with their juice, peppers, cauliflower and garlic and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Stir in zucchini and transfer half of the mixture into another saucepan.

3. Add all but 1/4 cup/50 mL of the chickpeas to one pan for the vegetarians. Add the cooked beef and remaining chickpeas to the other pan. Simmer for 10-15 minutes, or until thickened slightly. Season, to taste, with salt and pepper. Serve the garnishes in small bowls.

Tip: Tagine is the name given to a fragrantly spiced stew, as well as to the earthenware conical-shaped pot used to cook this dish in. You can have the tagine without owning a traditional tagine. As with all stews, you can play with the ingredients. Chicken could be substituted for the beef, and use whatever vegetables you have on hand.

Children/Vegetarian Adults/Beef

See more: Kid-Friendly, Dinner, Vegetables, Saute, African, Soup, Side, Appetizer, Main

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