Vegetarian Moroccan Tagine

I love the flavours of Morocco.

Within our Relish Mama’s Moroccan cooking classes, I find myself adding more and more to the flavour-packed menu while finding it near impossible to remove any other dishes. No one seems to complain about the jam-packed menu, and the fact that we stop to munch on our homemade pittas with our harissa, and enjoy a glass of wine halfway through makes us work that little bit harder for the feast yet to come.

The meat tagines seem to dominate, they are always the favourite by the students who attend. However, this vegetarian tagine deserves a little more of a boost, as it is more than simply the side dish. It is a star itself and so perfect for a Meatless Monday.

This Vegetarian Moroccan Tagine has such warmth and flavour. Colourful, rich and spicy stews from Morocco are a wonderful example of dishes that savour and celebrate the vegetable. This dish is beautifully rich and aromatic, wonderfully vibrant in colour – just like Morocco itself.

Vegetarian Moroccan Tagine

Chermoula is a beautiful North African spice and herb paste, traditionally used for marinating fish and chicken, but here it brings gorgeous depth and warmth to a colourful medley of vegetables. It’s the heart of this vegetarian tagine.

Chermoula

• 3 cloves garlic, chopped

• 1 tsp ground ginger

• 1 tsp sweet paprika

• 2 tsp ground cumin

• 4 tbsp flat-leaf parsley, roughly chopped (plus extra to serve)

• 4 tbsp coriander, roughly chopped

• 4 tbsp fresh mint, roughly chopped

• ½ tsp dried chilli flakes or 1 small red chilli, chopped

• 3 tbsp lemon juice

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• 1 tsp sea salt

• Freshly cracked black pepper, to taste

Method:
In a food processor, combine the garlic, herbs, spices, chilli, lemon juice and vinegar. Blitz until roughly combined. With the motor running, slowly drizzle in the olive oil and blend until smooth. Season with salt and pepper to taste.

Vegetable Tagine

• 8 shallots, peeled

• 1 large sweet potato (approx. 400 g), peeled and cubed

• 1 fennel bulb, trimmed and cut into quarters

• 4 kipfler potatoes, scrubbed and halved

• 2 red capsicums, sliced into thick strips

• 1 eggplant, sliced into rounds or half-moons

• 1 zucchini, cut into chunks

• 4 Roma tomatoes, quartered (or 400 g tinned tomatoes if out of season)

• 1 cinnamon quill

• 1 bay leaf

• 2 cups vegetable stock

• 12 pitted prunes

• 1 tin (400 g) chickpeas, drained and rinsed

• Sea salt and pepper, to taste

• Couscous or warm flatbread, to serve

• Extra herbs, toasted almonds or yoghurt, to garnish (optional)

Method:
Toss the prepared vegetables (except the tomatoes and chickpeas) in the chermoula until well coated.

In a large heavy-based pot or traditional tagine, heat a little olive oil over medium heat and lightly sauté the marinated vegetables for a few minutes, just until fragrant and starting to soften.

Add the tomatoes, cinnamon quill, bay leaf, vegetable stock and prunes. Stir gently, bring to a simmer, then cover and cook on low heat for about 1 hour, or until the vegetables are tender.

Stir in the chickpeas and cook uncovered for a further 15–20 minutes, until the sauce has thickened slightly. Season to taste with salt and pepper.

Serve with couscous, warm flatbread or rice, and scatter with extra parsley, coriander or toasted almonds, if you like.

Moroccan Cooking Classes at Relish Mama

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