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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.

Marrakech Culinary Adventure Showcase of Moroccan Spices

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.

Vegetarian Moroccan Tagine Recipe Marrakesh Culinary Adventure

Moroccan Tagine with Seasonal Vegetables

Preparing a tagine requires a bit of effort to clean and cut the vegetables. After that, it is all about layering and allowing the slow-cooking process to take over. Please note that your vegetable selection may vary depending on what is available.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine North African
Servings 6 people


  • 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.


* For the vegetables: choose your favourites from a seasonal mix that might include zucchini, yellow squash, white turnips, carrots, green beans, white flower gourd, cauliflower, green peas, bell peppers. If you use parsnips, make sure to cut in thin (1/4 inch) slices.
**What is ras el hanout (Arabic for "head of the shop")?
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.
Keyword Carrots, Cauliflower, Garlic, Olives, Onions, Peppers, Potatoes, Saffron, Vegetarian Dish
Tried this recipe?Let us know how it was!

Other Moroccan Recipes:

Moroccan carrot salad

Zaalouk d’Aubergine a Moroccan spiced eggplant salad

Provencal lamb chops with honey and Moroccan couscous

Lamb and chicken couscous a traditional Moroccan recipe

B’stila b’djej a traditional dish from Morocco

How to Make Moroccan Pastillas at Home

Moroccan Zaalouk d’Aubergine Spiced Eggplant Salad


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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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