Vegetable tagine recipe

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  • Vegetarian
serves: 6
Cost: not
Cooking: 45 min

Nutrition per portion

Calories 320 kCal 16%
Fat 15g 21%
  -  Saturates 2gg 10%
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  • This traditional Moroccan recipe is gloriously aromatic and bursting with exotic flavours. The dish is quite filling on its own, but goes brilliantly with a side serving of couscous to soak up all the delicious juices.


    • 3tbsp olive oil
    • 1 red onion, halved and sliced
    • 1 aubergine, cut into 3cm chunks
    • 1 clove garlic, finely chopped
    • 2 x sachets Moroccan Reason to Season
    • 1 small butternut squash, peeled, deseeded and cut into 3cm chunks
    • 125g ready-to-eat dried apricots, halved
    • 2 x 400g cans chopped tomatoes
    • 400g can chickpeas, drained
    • 1tbsp clear honey
    • 75g whole blanched almonds
    • 20g pack fresh coriander, chopped
    • Couscous, to serve


    • Heat the oil in a large pan. Add the onion and cook until golden. Add the aubergine and garlic. Cook for 5 minutes more, stirring occasionally until soft.

    • Stir in the Moroccan seasoning, squash, apricots, tomatoes, chickpeas and honey. Cover, heat to simmering, then simmer gently for 15 minutes. Add almonds and cook for 5 minutes. Stir in the coriander. Serve with couscous.

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