Moroccan Vegetable One Pot Recipe

moroccan veggie

Moroccan Vegetable One Pot Recipe Submitted by Catherine

Serves 6

Ingredients for Moroccan Vegetable One Pot:

For the chermoula paste:

  • 2 red onion (I used one red and one white cause that’s all I had)
  • 3 cloves garlic
  • small knob fresh root ginger, peeled
  • 100mls lemon juice (about three lemons)
  • 100ml olive oil
  • 1 tbsp each honey, cumin, paprika, turmeric
  • 1 teaspoon hot chilli powder (I used half)
  • a handful of coriander chopped (did not have these)

For the Tagine:

  • 1 tbsp olive oil
  • 3 carrots cut into chunks
  • 3 large parsnips cut into chunks
  • 3 red onions cut into chunks
  • 2 large potatoes cut into chunks
  • 4 leeks ends trimmed and cut into chunks
  • 12 dried prunes dates or figs
  • 2 sprigs mint leaves only finely chopped

Method for Moroccan Vegetable One Pot:

  1. Whizz the paste ingredients in a blender.
  2. Heat oven to 220 C fan 200C gas 7
  3. Tip oil and veg into a heat proof casserole and cook on hob till lightly browned about minutes you may have to do this in batches. (Did not really bother about this part)
  4. Add the chermoula paste to the casserole along with dried fruit and pour in 400ml water. Mix well.
  5. Cover with a lid and cook in the oven for 45 mins
  6. Reduce heat to 180/160/4 and cook for a further 45 mins

Sprinkle with mint and serve on its own or with couscous or crusty bread. I did not have any mint.

I don’t like prunes so when I had cooked the dish I removed the prunes which worked well but they are necessary for the taste.

Posted in Vegetable Recipes, Recipes using Herbs, Garlic, Vegetarian Recipes, Casseroles and Stews, Mint, Carrot, All Recipes, Leeks, Onions, Parsnips, Potatoes Tagged with: , , , , ,
2 comments on “Moroccan Vegetable One Pot Recipe
  1. Luke Dickson says:

    Nice recipe. Good comments. I also substituted bits-and-bobs but I should have made more effort to add the right amount of water because it was a bit drier than I’d have liked.
    BTW – I don’t think it should use a TABLESPOON each of cumin, paprika and turmeric!

  2. Mo says:

    You’d be surprised how many herbs and spices are used in tagines and curries.. Indian dishes frequently call for three times that amount! If you are unsure about using spices you could substitute all three with a tablespoon of a premixed Moroccan spice such as Ras el Hanout 🙂

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