Morocco Main – Tagine

Tagine was an obvious choice for Morocco — full of flavour and colour! Usually it is made with lamb, however it was very easy to make vegetarian. We used a recipe from BBC Good Food which was packed full of delicious veggies but still had all the authentic flavours.

The beauty of a tagine is in its layers of warming spice — cumin, cinnamon, coriander and harissa all coming together to create something deeply aromatic and satisfying. This is a dish that smells incredible as it cooks!

The base of onion, garlic and ginger was cooked down before the spices were added and toasted briefly. Then came the vegetables — butternut squash, chickpeas and dried apricots for a touch of sweetness that is very characteristic of Moroccan cooking.

Everything was then covered with stock and left to bubble away gently until the squash was tender and the sauce had reduced to a thick, glossy consistency.

We served our tagine on a bed of fluffy couscous with fresh coriander and a drizzle of harissa.

This was an absolute winner — rich, fragrant and incredibly satisfying. One of our favourite dishes we’ve made in this whole project so far!

Let us know if you give this a go — we’d love to hear from you.