Moroccan Vegetable Tagine

Serves 4 People

  • 3 tbsp olive oil 
  • 1 large onion, roughly chopped 
  • 3 cloves garlic, minced 
  • 1 inch fresh ginger, minced (or 1 tsp grounded) 
  • 1-2 tbsp ground cinnamon  
  • 1 tsp cumin 
  • salt 
  • 2-3 tsp harissa paste (or dried harissa) 
  • 2 cups canned chopped tomatoes 
  • 1 lemon, juice and zest 
  • A handful fresh coriander 
  • 1 small pumpkin/squash, peeled and cut into 2-inch pieces 
  • 1 sweet potato, peeled and cut into 2-inch pieces 
  • 3 carrots, peeled and cut into 2-inch pieces 
  • 1 courgette, cut into 2-inch pieces 
  • 10 dried apricots 
  • 1 tin chickpeas 
  • A handful raisins 

Serve with: white quinoa or couscous, roasted almonds, fresh coriander and fresh mint


Heat olive oil in a large pot and sauté the onion for a few minutes until it softens. Add garlic, ginger and the spices and stir around before adding harissa, tomatoes, lemon juice and fresh cilantro.
Bring the tomato sauce to a boil and then lower the heat.

Add pumpkin, carrots, sweet potato, courgette and apricots. Stir around, make sure that all vegetables are somewhat covered in tomato sauce. Put the lid on and simmer for about an hour.

Stir carefully once or twice, otherwise leave the lid on.