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vegetables | Moroccan-style vegetable tagine

Serves 2 or 4 if serving with skewers or cous cous etc.

This is a gorgeously tasty savoury dish, which is bursting with delicious vegetables. It's based on a meal I had in a lovely restaurant in Canterbury, which was so delicious that I was determined to try and make something like it - and after some prolonged tinkering and artistic licence, I think this version is pretty good! It doesn’t use preserved lemons, which you might find in a tagine, because it’s not something we thought people might find or use again easily.

Wheat free, dairy free, nut free, meat free version...



  1. Heat the oven to 170°C
  2. Roast the squash and carrot for 20-25 minutes on a baking tray with the tbsp of oil.
  3. Sauté the onions in the 2tsp oil in a large saucepan for a few minutes.
  4. Add the garlic, chilli and then spices and cook for 2 minutes or so.
  5. Add the water, bouillon, puree, potatoes and ginger and cook for 20 minutes
  6. Take the roast squash and carrots out and add to the saucepan.
  7. Add the chickpeas and beans and cook for 5 minutes or so.
  8. Add the syrup and lemon juice and stir through
  9. Season with salt and pepper to taste.

Maybe serve with...

You can either serve this as a stew in a bowl, or you can strain out the vegetables onto a bed of rice or quinoa and serve the sauce in a separate jug.

For those who can eat wheat...

Serve vegetables on a bed of cous cous and drizzle the sauce over - yum!

If you have leftover cous cous, ginger and syrup, see the mango and pepper boats. If you have leftover squash, see the 'nude' roasted squash and red onion medley. For leftover chickpeas, see the lightly spiced chickpea burgers. If you have leftover stem ginger, see the mini no-bake cheesecakes.

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