Moroccan Vegetable Tagine

Pippa Kendrick

Moroccan Vegetable Tagine
Prep Time: 20M
Cooking Time: 185M
Serves: 6



  1. For the spices:
  2. ½ tsp coriander seeds
  3. ½ tsp ginger
  4. 1 tsp smoked paprika
  5. ½ tsp allspice berries
  6. 1 cardamom
  7. ½ tsp ground mace
  8. ½ tsp turmeric
  9. ½ tsp cayenne pepper
  10. ½ tsp chili flakes
  11. ½ tsp sea salt flakes
  12. ½ tsp freshly ground black pepper
  13. 2 tbsp olive oil
  14. 1 tbsp agave syrup
  15. 2 large red onions
  16. 2 cloves of garlic
  17. 1 large butternut squash
  18. 1 fennel bulb
  19. 1 large eggplant
  20. 1 can chopped tomatoes
  21. 1 tbsp tomato puree

Gluten free, soy free, nut free, yeast free. What could be more sumptuous on a wintry day than to slowly cook this fragrant and rich tagine, packed full of vegetables and sweetened with spice and agave syrup.

Prep Time: 20 minutes
Serves: 6
Cooking Time: 185 minutes


The combination of spices are really a guideline so do feel free to add or subtract as you wish – if you don’t like a certain spice, just leave it out.  You can also ring the changes with the vegetables used: Parsnips, sweet potato and zucchini would all work.  This is really about the beautiful fragrance and taste of the dish: Serve it with a big bowl of brown rice and some steamed broccoli, it’s sure to warm you up! Serves 4 - 6


Place the cardamom, coriander seeds, and allspice berries in a dry frying pan and heat over a medium flame until you can smell their fragrant scent – about 1 minute but keep an eye on them.  Transfer to a pestle and mortar and grind to a fine powder.

Next, combine all of the spices together in a small bowl.  Pour over 1 tablespoon of the olive oil and all of the agave syrup.  Stir together until combined.

Preheat the oven to 250F.  Peel the onion and cut into half moon slices, slice the garlic into thin rounds.  Next, peel and deseed the squash.  Chop the squash, fennel and eggplant into large chunks approximately 1.5in in size.

Heat the remaining olive oil in a large heavy based casserole.  Gently fry the onion and garlic until softened.  Add the squash and fry with the onion until the squash begins to give at the edges.  Add the fennel and eggplant to the pan and stir together.  Pour over the spice mixture and stir in until evenly mixed, frying for a further minute.  Pour over the tomatoes and puree, bring to a rolling simmer and then cover and transfer to the oven to cook slowly for 2 – 3 hours.


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