Moroccan Vegetable Tagine
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1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6. Place the almonds on a baking tray. Roast for about 10 minutes or until golden. Remove and set aside.

2) Heat the oil in the base of a tagine or use a casserole or saucepan. Add the shallots, garlic, ginger and the dried spices ~ turmeric, cinnamon, cumin and coriander. Cook for 5 minutes stirring continuously. Season well.

3) Add the lentils, parsnips and stock. Bring to the boil and then simmer covered for 20 minutes.

4) Add the carrots and peas and continue to cook for another 10 minutes.

5) Finally stir in the tomatoes and courgettes as these need very little cooking.

To serve the stylish way: Stir in the fresh herbs and garnish with toasted almonds.
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cook: Main course

Moroccan Vegetable Tagine

A tagine is a Moroccan word referring to both the glazed earthenware cooking vessel with a conical lid and the stew cooked and served in it.

Every season has its special selection of vegetables so take advantage of what is at its peak when you decide to make this recipe. I have focused on the summer vegetables with fresh peas, baby carrots, mini courgettes, yellow, orange and red cherry tomatoes and a melange of fresh herbs ~ mint, parsley and coriander.

This traditional Moroccan recipe is gloriously aromatic and bursting with exotic flavours. I like to serve it with cous cous garnished with fresh herbs.

NB: To peel shallots easily, drop them into boiling water for 5 minutes then refresh, drain and pull away the outer skin.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 6 people


3 tablespoons olive oil
200g baby carrots, scrubbed
12 shallots – peeled
4 cm fresh ginger – peeled and finely chopped
100g green lentils
4 cloves garlic- peeled and finely chopped
1 tablespoon turmeric
1 tablespoon dried cinnamon
½ teaspoon cumin seeds
1 tablespoon dried coriander
6 mini courgettes – cut in half
300g fresh peas
300g cherry tomatoes
4-5 baby parsnips – peeled and cut in half
800ml vegetable stock Salt and freshly ground black pepper

2 tablespoons each of fresh mint, coriander and parsley
100g Split almonds
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