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Traditional Tagine

Laurena@LifeDietHealth
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Tagine! If you’ve never tasted a traditional tagine (or even heard of tagine?!) then you are in for a real treat. 🙂

Now a tagine is actually the name of the earthenware pot which the food is cooked in, but the food takes the name too! An authentic tagine looks like this…

Traditionally I know a tagine to be a Moroccan dish, although I’m sure it is also found all over North Africa! (before someone tells me it’s not Moroccan 😛 )!

Recently we had a holiday in Morocco (yay)! Although I’ve been there many times before and eaten lots of different tagines, I’d never even thought about cooking one. Then, I had a tagine cooking lesson – yes by a Moroccan chef whilst in Morocco!

Well, I would never have put these spices together in these quantities but I am so glad I did! I have made this with chickpeas, but if meat is your thing, just follow the base sauce recipe then add your meat or chicken. The chef made his with small meatballs and then cracked a few eggs into it too.

Now, you don’t need to go out and buy a tagine dish to make this, but if you have one already then certainly use it! Any covered dish will do, preferably made of earthenware, such as a casserole dish or even a slow cooker, but if you only have a lidded metal saucepan, that will work too! 

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Vegetable Tagine

Traditional Flavours of Morocco in this vegetable and chickpea tagine.

Course: Main Course
Keyword: chickpeas, plant based, tagine, vegan, vegetarian
Created by:: Laurena @LifeDietHealth
Gather
  • 1 teaspoon oil (olive is traditional)
  • 1 medium onion chopped
  • 2 medium tomatoes chopped
  • 1 teaspoon ginger (powdered)
  • 1 teaspoon cumin (powdered)
  • 1 teaspoon garlic (granules)
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • salt to taste
  • 1 carton passata
  • 2 tins chickpeas (drained)
  • 1 medium carrot (sliced length-ways into 4)
  • 1 medium courgette (sliced length-ways into 4)
  • small handful fresh olives (pink are best but green or black are great too).
Prepare

  1. Heat the oil in your dish, then add the onion and cook until translucent.

  2. Add the tomatoes and cook for a couple of minutes then add the spices (ginger, cumin, garlic, paprika, turmeric, white pepper and salt). Stir well, then add the passata. Cover and cook for five minutes.

  3. Mix the chickpeas in, then lay the vegetables on the top and dot the olives around the dish. Cover and cook for thirty minutes.

  4. Enjoy!

If you’re new to cooking, or plant based cooking, have a look here for some kitchen inspiration or some plant based ingredients! Below are a few items you might like

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Oh, and of course, if you make this tagine (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations!  We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing!  You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! 

This week I’m sharing this tagine over at Angie’s Fiesta Friday. This week the party is co-hosted by Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook

Drop us a line below in the comments – we love to hear from you and we reply to everyone personally! 

We hope you have a fabulous (long) weekend and a great (half term) week! Have fun! 

Speak soon

Laurena x


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