Years ago, while living in Paris, my mom and I took a mother-daughter trip to Morocco. In the coastal town of Taghazout, we stumbled upon what we still call one of the best meals we’ve ever eaten—a slow-cooked fish tagine enjoyed on a windy point overlooking the sea. We became obsessed and later traveled inland to Marrakech, where a local cook taught us how to make it, sharing her spice blends and secrets for cooking the tagine slowly over hot coals.
Years later, I recreated that recipe at home and eventually made this vegetable version. The combination of warming spices, sweet raisins, salty olives, and preserved lemon creates layers of flavor that develop beautifully with slow cooking. Traditionally, tagine is cooked over coals, but you can also make this in a clay tagine or a covered Dutch oven in your oven. Either way, the key is low, slow cooking, which allows the vegetables to become tender and the sauce to reduce into a rich, flavorful stew. It’s become one of my favorite hearty vegetable meals, and a reminder of how food can carry the memories of a place long after you’ve returned home.
PREP: 25 min + 4-5 hrs marinating | COOK: 1½–2 hrs | YIELD: 4 servings
Ingredients
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
½ teaspoon ground cinnamon
¼ cup fresh cilantro, chopped
2 cloves garlic, minced
1 lemon, juiced
4 tablespoons tomato paste
1 teaspoon mineral salt
¼ cup water
½ cup olive oil
1 fresh tomato, seeded & chopped
2 red potatoes, cubed
1 small eggplant, cubed
1 small head cauliflower, stem removed & chopped
1 zucchini, sliced & quartered
1 yellow squash, sliced & quartered
2 carrots, peeled & sliced
½ cup green olives
¼ cup raisins
1 preserved lemon, sliced
Instructions
In a large bowl, combine the paprika, cumin, coriander, chili powder, cinnamon, cilantro, garlic, lemon juice, tomato paste, salt, and ¼ cup water. Stir in the olive oil to create a loose paste.
Add the chopped tomato, potatoes, eggplant, cauliflower, zucchini, yellow squash, carrots, olives, raisins, and preserved lemon. Toss well until all the vegetables are evenly coated with the spice mixture. Cover and refrigerate for 4–5 hours, if time allows. The tagine can also be cooked immediately.
Preheat the oven to 350°F. Transfer the marinated vegetables and all of the spice mixture to a clay tagine or covered Dutch oven. Cover and cook for 1½–2 hours, stirring once or twice if needed, until the vegetables are very tender and juicy. If the vegetables seem dry during cooking, add a splash of water.
Serve warm on its own as a hearty vegetable stew or spoon over steamed couscous, rice, millet, quinoa, or amaranth.
Cooking Notes
On Cooking Methods: Traditionally, tagine is cooked slowly over hot coals, buried in the embers. I’ve made this in the yard over a fire pit and also in a Dutch oven, both methods are delicious. The key is slow cooking over low, steady heat, which allows the vegetables to soften and the sauce to reduce into a rich, flavorful stew. I don’t recommend the Instant Pot or other pressure-cooking methods for this recipe—the trapped steam creates too much liquid and doesn’t allow the sauce to reduce, leaving you with more of a watery soup than a thick, rich slow-cooked broth.
On Protein: You can keep this veggie only, or add 2 cups of cooked chickpeas for plant-based protein. Fish, chicken, goat, or other red meats can be used, too. Add them in the marinating process and cook all at once.
Preserved lemon is salty: Rinse the preserved lemon if it is particularly salty, and taste before adding additional salt. The olives and preserved lemon both contribute significant saltiness to the dish…better to under-salt and taste at the table!
Dosha Notes
V: Serve with couscous or rice
P: Eat in moderation, it’s a heating dish!
K: Serve with millet or quinoa
Nutrition
(Per serving)
Calories: 475–500 kcal
Protein: 7–9 g
Fat: 29–32 g
Carbs: 55–60 g
Sugar: 18–21 g
Fiber: 12–15 g
Shop Kitchen Essentials
Clay Tagine Pot
Paprika
Ground Cinnamon
Preserved Lemon
