Vegetable tagine

Jump to recipe

A vegetable tagine is a perfect winter dish that can be served alone, with cous cous or as a side dish to accompany a meat dish, such as my slow-braised Moroccan lamb with pomegranate molasses.

These are my vegetables of choice, although you could easily substitute for other vegetables, ensuring they can stand up to the cooking time.

There’s a lot of chopping involved and it’s worth the time cutting the vegetables into the same size pieces for more even cooking.

You’ll see from this one that I had a little more than would comfortably fit in my tagine, but I made it work.

If you don’t have a tagine, this can also be cooked in a Dutch oven or a similar sized pot with a tight fitting lid.

I like to serve this with a sauce made from Greek yogurt and harissa.

---

Vegetable tagine

Vegetable tagine

Servings: 8

Ingredients

• I large red onion

• 4 carrots

• 1 eggplant

• 1 yellow pepper

• 1 red pepper

• 1 fennel bulb

• 2 russet potatoes

• 20 green olives

• 4 dates, chopped into small pieces

• 2 tbs preserved lemon, chopped into small pieces

• 1 tsp Ras el Hanout spice blend

• 1 cup chicken stock

• 1 generous pinch of saffron

• Salt and pepper to taste

Sauce to serve

• 1 cup Greek yogurt, full fat

• 1 tbs harissa paste

---

Instructions

1. Chop all vegetables to similar sizes. I like to cut peppers into about 8 wedges and cut everything else to roughly the same size.

2. Put the saffron into the chicken stock to bloom while you assemble the rest of the dish.

3. Add the vegetables and olives to the tagine or pot.

4. Combine the chicken stock, Ras el Hanout, preserved lemon and dates, and pour over the vegetables.

5. Add salt and pepper to taste.

6. Bring to the boil over medium high heat.

7. Once boiling, turn to low, cover and simmer for an hour, or until the vegetables are tender.

8. Stir the harissa paste into the yogurt and set aside.

9. Serve the vegetable tagine with the sauce on the side.

---