Vegetarian Moroccan Tagine a Recipe from Marrakesh
The word tagine describes two things a heavy earthenware dish with a conical lid, and a slow-cooked stew. The following recipe for Vegetarian Moroccan Tagine is one from our Pitcher & Powell Cuisine & Culture trip to Marrakesh in 2019.
Whether you are in the markets in Provence or the souks in Marrakesh it’s almost certain that the tagines with their brightly glazed lids will capture your attention. However, our partners, the owners of the riad and cooking school, feel that the best tagines for North African cuisine are the traditional unglazed ones.
Moroccan Tagine with Seasonal Vegetables
- 4 lbs (1.8kg) Mixed Seasonal Vegetables*
- 3 small Onions cut in rings
- 1 medium tomato cut in rings
- 1 Potato
- 1 whole head garlic
- 1 bunch of fresh cilantro finely chopped (3 tbsp for garnish)
- 1 bunch of Fresh Parsley finely chopped (3 tbsp for garnish)
- 1 pinch of Saffron
- 1 tsp Ground Ginger
- 1 tsp Ground Pepper
- 1/2 tsp Ground Ras-el-hanout**
- 2 tbsp olive oil
- 1 tsp Salt
- 1/2 Lemon Confit preserved lemon
- 16 oz (480 ml) Vegetable stock
- 1 tbsp Harissa North African chili pepper paste
- 1 cup (240g) Green Olives
- Cover the bottom of the tagine with a tablespoon of oil, then add the onion rings and place the garlic head in the middle of the dish.
- In a bowl, mix the herbs, the spices (saffron excluded) and the oil; sprinkle a couple of spoons of the mixture on top of the onions, and then add the harissa.
- Place the tagine on medium heat on a gas stove, add 4 oz. (120 ml) of the vegetable stock and cook for 5-10 minutes, covered.
- Clean the vegetables, then cut in long segments.
- Cut the rest of the onions, the tomatoes and the potatoes in 1/4 inch slices.
- Place the vegetables in the dish, starting with those requiring a longer cooking time. The order that I used started with white turnips, carrots, green beans, white flower gourds, cauliflower, zucchini, and finally, the green peas.
- Then, cover the vegetables with the slices of potato, tomato and onions and the confit lemon cut into wedges. Season with a little bit of salt and pepper.
- Place the tagine back on the heat and add hot vegetable stock. Cover the tagine.
- Every 10 minutes, remove the cover and distribute the sauce over the vegetables. Simmer for 40 minutes.
- Wash the olives and distribute them on the tagine a few minutes before you are ready to serve.
- Last touch: crush the saffron by hand over the tagine before serving.
The mixture usually consists of over a dozen spices, in different proportions. Each spice shop varies the exact spices and amounts for its unique blend. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
Other Moroccan Recipes: