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Easy Vegetable Tagine

55 Minutes

6 Servings


Easy Vegetable Tagine

One of the many delicious dishes I ate during my travels through Morocco. I also taught this recipe in my Mediterranean cooking classes in Cannes. Although I am not a vegetarian, I loved it.


  • In a large skillet, over medium heat, heat the oil and sauté the onion until soft. Stir in the spices, ground coriander, cumin, garlic and cinnamon and sauté for another 2 minutes or until fragrant.

  • Stir in the cauliflower and butternut squash. Add the tomatoes, stock and the 2 tablespoons of Ras-el-Hanout or Harissa paste if using. Simmer on low heat for 20 minutes or until vegetables are nice and tender

  • Add the aubergines and preserved lemon, cover and simmer for another 5-7 minutes.

  • When done, sprinkle with the chopped cilantro and serve.

TIP: can be served with couscous and Moroccan flat bread

Chef’s Note: This dish is originally cooked in a Tagine. When making this in a tagine, it will take between 40-50 minutes to cook. When done, take off the heat and carefully lift the lid to check if the vegetables are tender. Close back the lid and let rest for 5-10 minutes. I make mine in a large Tagine that can be served at the table. This way the guests can serve themselves. A lovely way of entertaining. Ras-el-Hanout and Harissa paste can be found at Middle Eastern food shops


  • 3 tablespoons olive oil

  • 1 medium size aubergine, cut into quarters

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground cumin

  • 1 medium carrot, sliced into rounds

  • 2 teaspoons ground coriander

  • 2 garlic cloves, thinly sliced

  • 1 small cauliflower, cut into florets

  • 1 onion, sliced

  • 1 small preserved lemon, quartered

  • 1 small bunch of fresh cilantro, chopped

  • ½ butternut squash, peeled, deseeded and cut into equal chunks

  • 250ml/1 cup vegetable stock

  • 400g can chopped tomatoes

  • 2 tablespoons Ras-el-Hanout or 2 teaspoons harissa paste

  • 20 olives, I prefer Kalamata olives

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