Global
Moroccan Vegetable Tagine
A fragrant slow-cooked stew using root vegetables, tomatoes, and warming spices.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 3 carrots
- 3 potatoes
- 2 zucchini
- 3 tomatoes
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- Spices: cumin, coriander, cinnamon, paprika, turmeric
- Optional: chickpeas, preserved lemon, raisins, fresh coriander
Cooking Steps
Prep vegetables
Cut into chunky pieces.
Sauté
Cook onion and garlic in olive oil.
Add spices
Toast cumin, coriander, cinnamon, paprika, turmeric.
Add vegetables
Layer root veg on bottom, softer veg on top.
Slow-cook
Simmer gently for 45–60 minutes until tender.
Finish
Stir in chickpeas or fresh herbs. Optional: add preserved lemon for depth.
Optional Enhancements
- Add sweetness: raisins or dried apricots
- Protein boost: add chickpeas
- Green version: add spinach before serving
Plant & Growing Tips
Carrots & Potatoes
- Sow root crops directly in loose soil.
- Keep moist during early growth.
Zucchini
- Loves heat and compost-rich soil.
- Harvest frequently to encourage more fruit.
Tomatoes
- Full sun, regular deep watering.
- Provide trellis or stakes.
Onions & Garlic
- Plant early; require loose soil and mulch.
Fresh Herbs (Coriander/Cilantro)
- Cool-season herb; succession sow.
Natural Pest Control
- Marigolds deter root nematodes.
- Neem oil controls beetles and whiteflies.
- Mint and basil help deter aphids.
Harvest
Root Vegetables
- Carrots: young roots are sweetest.
- Potatoes: harvest early varieties after flowering; main crop when foliage dies.
Zucchini
- Pick at 6–8 inches long.
Tomatoes
- Harvest ripe and aromatic.
Coriander
- Harvest before flowering for best flavour.
Storing & Freezing
Keeps 4 to 5 days refrigerated. Freezes well for up to 3 months (without potatoes, as they get grainy).
