Moroccan Tagine

This meal is a great way to add some sunshine to a dreary winter day. The combination of spices and veggies make it a vibrant dish that is sure to please anybody... plus you can keep it a plant based dish or add some meat for the omnivores out there - it is delicious either way. This meal takes as long to prepare as it takes you to chop your veggies; it's a one pot dish that is really easy to make AND you don't need a tagine to make it (although it does look pretty served in one!) The carrots and sweet potato make the dish rich in beta-carotene and vitamin-C, the chickpeas add fiber, iron and magnesium and the tomatoes add lycopene. Talk about nutrient powerhouse! This meal is exactly what you need to keep the colds at bay.

Bon appétit!



1  medium onion, chopped
2 sweet potatoes, cubed
3 carrots, sliced
1.5 cups chickpeas
500g of stewing beef or lamb (optional)
750ml water or beef stock
2 tsp cinnamon
2 tsp cumin
2 tsp turmeric
1 tbsp hot, smoked paprika
2 tbsp olive oil
1-3 cloves of garlic (depends how potent it is)
1/4 raisins
1/4 cup dried apricots chopped
1 tbsp honey
1 (798mL) canned, diced tomatoes (OR 4-5 large tomatoes, chopped)

Garnishes and sides:
2 cups couscous or quinoa (prepared)
yogurt (optional)
1/4 cup slivered almonds, toasted (optional)
1/4 cup chopped of mint leaves (optional)



1. If you are making the recipe with beef or lamb, brown the meat. This is an optional step, it tastes good either way!
2. Preheat oven to 325°C
3. Chop all the veggies, mix all ingredients together. Put into dutch oven or tagine. 
4. Cook for 2-4 hours (the longer the better)
5. Serve over couscous or quinoa, top with yogurt, toasted almonds and chopped mint.                 6. Enjoy!