Veggie loaded Moroccan tagine

Veggie loaded Moroccan tagine

Mar 25 2021


1 hour

Serves 5

The key here is to be patient enough so that all the flavors can gently combine! Also the seasoning is a big part of it but feel free to mix up the veggies if you want.


  • 1 medium zucchini, des trimmed and cut into small cubes
  • 2 red bell peppers ( orange, yellow or red), seeded and chopped un squares
  • 1 medium onion, chopped
  • 1 garlic, minced
  • 1 tsp of fresh grated ginger
  • 1 tsp of cumin
  • 1/4 tsp of cinnamon
  • 1/4 tsp of ground coriander
  • 1/4 tsp of chili powder
  • 2 tbsp of ghee
  • 1 cup of chickpeas ( I used some for a can)
  • 1 bunch of kale, stems removed and roughly chopped
  • 1/4 cup of green olives pitted
  • 1 cup of veggie stock
  • 2 tbsp of tomato paste
  • 1 cup of cherry tomatoes
  • 2-3 medium carrots, peeled and chopped into small pieces
  • 1/3 cup of cilantro


cooke the ginger, garlic, onion with the ghee in a large pot fro a couple of minutes. I love making these dishes in a dutch oven, since it needs to cook on low for a while it seems to work great with the material here.

Add the spices and mix until fully coated. Add all the veggies, stock, tomato paste and bring to a boil. Once it's boiling over and lower to simmer fro 30-40 minutes.

Taste and adapt seasoning, chop the cilantro and sprinkle all over before serving. Enjoy with some couscous and maybe grilled chicken if you want some proteins on top of it.

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