Cooking Vegetables In A Tagine: A Healthy, Tasty Adventure

Tagine is a Moroccan dish and cooking style that involves slow-cooking vegetables (or meat) with spices and vegetables. The dish is cooked in a tagine pot, which is typically made from clay and consists of two parts: a round base and a conical lid. The unique shape of the tagine pot helps to trap steam inside, allowing the vegetables to slow cook in their own juices. While it is possible to cook a tagine in a saucepan or covered casserole dish, using a traditional tagine pot is recommended for achieving the most authentic flavour and texture. Preparing a tagine involves chopping vegetables into small chunks, layering them inside the pot, and cooking them slowly over low heat.

Choosing your vegetables

The best part of making a vegetable tagine is that you can use any vegetables you already have in your fridge or pantry. The iconic Moroccan cookery method takes patience, and you will be able to slowly release the best flavours, for a fantastic meal.

If you want your cooking to be really authentic, then there are a few specific vegetables you should try to include in the recipe. These include:

• Cipollini onions
• Yukon Gold potatoes
• Baby carrots
• Cauliflower
• Turnips
• Fennel bulbs
• Aubergine
• Bell peppers
• Tomatoes
• Zucchini
• Sweet potatoes
• Cabbage
• Broccoli
• Green beans
• Fresh ginger

You can also add in protein such as chickpeas, lentils, beans, tofu or seitan.

When choosing your vegetables, it's important to consider the cooking time. Root vegetables such as potatoes, carrots, parsnips or beetroots should be placed at the bottom of the tagine, with ingredients that cook faster such as tomatoes, cauliflower or zucchini at the top.

You will want to cut the vegetables into big chunks, as they will be cooking for about an hour. If you cut them too small, they may overcook.

Preparing your tagine pot

The tagine is both the name of the dish and the clay pot in which it is cooked. The pot is made up of two parts: the round base, which is filled with vegetables and broth, and a conical lid that keeps the steam inside, allowing the vegetables to slow cook. The conical shape and funnel of the lid allow the moisture to circulate inside the pot, keeping all the spices and flavours inside.

If you don't have a tagine, you can use a skillet, saucepan, or covered casserole dish, but the result won't be quite the same. If using a tagine, a diffuser is recommended for placing between the tagine and burner.

When preparing your tagine pot, start by heating a drizzle of olive oil in the bottom of the pot. Then, add your onions and cook until they begin to soften. Next, add in your spices and garlic, and cook gently for a few minutes.

At this point, you can add in your tomatoes and other vegetables. Arrange the vegetables in a conical fashion, with the larger vegetables towards the bottom, where there is more heat. You can also add in dried fruits such as raisins or apricots for a subtle sweetness.

Once your vegetables are arranged, pour in your broth. You can make a simple broth by filling a jug with hot water or vegetable stock and adding spices such as Ras el Hanout, turmeric, cumin seeds, and chili flakes.

Finally, cover your tagine with the lid and place it on a heat diffuser over medium-high heat. Bring it to a simmer, then reduce the heat to maintain a low simmer for one to two hours. Do not rush this process, as slow cooking is key to developing the flavours of a tagine.

Cooking methods

The key to cooking vegetables in a tagine is slow cooking. This allows the vegetables to absorb the flavours of the spices and creates a tender dish. Here is a step-by-step guide to cooking vegetables in a tagine:

• Chop your vegetables into small chunks. You can use a variety of vegetables such as onions, garlic, carrots, zucchini, eggplant, bell peppers, tomatoes, and sweet potatoes.
• Heat a drizzle of olive oil in the bottom of your tagine pot on the stovetop.
• Cook the onions until they begin to soften.
• Add minced garlic, spices such as ginger, cumin, coriander, cinnamon, and paprika, and cook gently for a few minutes.
• Add in the tomatoes and a handful of fresh cilantro. You can also include lemon juice or preserved lemons for a tangy flavour.
• Bring the mixture to a boil.
• Lower the heat and add the rest of your chopped vegetables.
• Pour in a spiced broth. This can be made by combining spices such as Ras el Hanout, turmeric, cumin, chili flakes, and salt with hot water or vegetable stock.
• Stir everything together and allow the tagine to slowly stew on the stovetop or in the oven.
• Leave the tagine to simmer for at least one hour or until the vegetables are tender.
• Prepare couscous, quinoa, rice, or flatbreads to serve with the tagine.

Note that if you are using a clay tagine, it is recommended to use a diffuser between the tagine and the burner to regulate the temperature. Additionally, avoid rushing the cooking process and allow ample time for the vegetables to slow cook, typically around one to two hours.

Spices and seasoning

Cumin, coriander, and ginger are the signature spices of Moroccan tagines. Cinnamon, cayenne pepper, and saffron are also commonly used to add warmth and a subtle heat to the dish. Other spices that can be used include paprika, black pepper, turmeric, and ground coriander. You can also add a pinch of salt to taste.

When preparing a tagine, it is recommended to coat the vegetables in a spice mix and leave them to marinate overnight. This traditional method allows the spices to work their way into the vegetables, resulting in a deliciously fragrant and flavourful meal.

The type of spices you use and their quantities can be adjusted to suit your taste preferences. For a milder dish, reduce the amount of cayenne pepper or omit it entirely. If you prefer a sweeter tagine, you can add dried fruits such as raisins, apricots, or dates.

Additionally, you can enhance the flavour of your tagine by serving it with a variety of sauces and sides. A simple tahini sauce, made by combining tahini paste with lemon juice, salt, and water, is a great way to add creaminess and a subtle nuttiness to the dish. You can also serve your tagine with couscous, quinoa, rice, or flatbread to soak up all the delicious spices and juices.

Serving suggestions

Moroccan vegetable tagine is a flavoursome dish that can be served in a variety of ways. The most well-known Moroccan dish to serve with a vegetable tagine is couscous. Couscous is easy to prepare and can be served plain or with lemon juice, fresh coriander, mint, or raisins. For a more authentic Moroccan experience, serve the tagine with Moroccan semolina bread or flatbread, which can be used for scooping up the vegetables and sauce. Other grains such as rice, bulgar wheat, or quinoa also complement the dish.

A fresh, juicy side salad of cucumber and tomato can accompany the tagine, as well as a mouth-watering tahini sauce. To make the tahini sauce, combine tahini paste with lemon juice, salt, and water, and mix until a creamy sauce is formed. You can also sprinkle the tagine with fresh herbs such as coriander, mint, or parsley to garnish.

If you want to add protein to your meal, you can include plant-based proteins such as tofu, seitan, or chickpeas, lentils, or beans.

Frequently asked questions