Moroccan Veg Tagine
Moroccan Veg Tagine

Anju Bhatia



Prep Time

: 25

Cooking Time




Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.63 g
Sat Fat 0.921 g
Salt 425.0 mg
Sugars 1.32 g
  • Other Items
  1. 1/4 cup Olive Oil Or Argan Oil
  2. 1 onion, sliced into rings
  3. 2 tomatoes, thickly sliced
  4. 2 or 3 small zucchini. cut in half lengthwise or thickly sliced
  5. 1 or 2 large potatoes, peeled and quartered (or cut into 1/4" thick slices)
  6. 1 teaspoon salt, or to taste
  7. 1 teaspoon Ginger
  8. 1/2 teaspoon Pepper
  9. 1/2 teaspoon Turmeric
  10. pinch of saffron threads, crumbled (optional)
  11. A Handful Of Red Or Green Olives (optional)
  12. 1 cup Water
  13. 1 tablespoon chopped parsley or cilantro, for garnish
  14. carrot 1 medium
  1. Place the potatoes, carrots, and zucchini in a bowl; add the spices and toss to coat the vegetables evenly.
  2. Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices.
  3. Arrange the vegetables in conical fashion on top the tomatoes; or, if they were sliced, layer the vegetables over the tomatoes: first the carrots, then the potatoes, then the zucchini.
  4. Add the olives. Drizzle the remaining oil over the arranged vegetables.
  5. Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine or skillet and cover.
  6. Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It's normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.
  7. Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to one-and-a-half hours. Check to see that the vegetables are tender, and reduce any excess liquid if desired.
  8. Garnish the tagine with the chopped parsley or cilantro and serve warm