Category, DifficultyIntermediate

Fancy a delicious homemade Moroccan tagine? This vegetarian tagine recipe is easy to cook with low cost ingredients – Moroccan food is super tasty and this dish is a always big hit on the menu at The Happy Pear. Super tasty Moroccan recipe is a quick and easy dinner. It’s a great low fat and low calorie option that takes just 40 minutes to make. This recipe is highly nourishing and is bursting with vitamins, minerals and antioxidants. Definitely worth a try!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 1 aubergine
 4 cloves of garlic
 1 red onion
 1 red pepper
 1 yellow pepper
 2 carrots
 7 tbsp water
 5 tbsp tamari
 1 tsp paprika
 1 tsp salt
 ½ tsp ground black pepper
 2 tsp ground cumin
 1 tsp smoked paprika
 2 tsp ground cinnamon
 1 tsp ground ginger
 pinch of cayenne pepper
 juice of 1/2 a lemon
 8 pitted dates
 1 g tin of chickpeas
 2 g tins of chopped tomatoes
 bunch of fresh coriander
Optional toppings:
 flaked almonds
 harissa
 avocado

Instructions
1

Chop the aubergine into small bite-size pieces. Peel and finely chop the garlic and the onion. Deseed and chop the peppers and finely slice the carrots. Mix the water with tamari.

2

Put tamari mix into a large pot along with the aubergine, garlic, onion and paprika. Cook on a medium heat for 10 minutes, stirring regularly, until aubergines are nicely softened

3

Add the peppers and carrots to a pan along with the salt and black pepper, cumin, smoked paprika, cinnamon, ground ginger and the pinch of cayenne pepper. Stir everything well and cook for another 5 minutes

4

Finely chop the dates and drain and rinse the chickpeas. Add the dates to the pan along with the chickpeas and chopped tomatoes and mix well

5

Bring to the boil, then reduce the heat and cook for a further 15020 minutes, until the carrots are cooked through

6

Chop the fresh coriander and garnish each serving with these

7

If you like, top with almonds, harissa and slices of avocado!

Ingredients

Ingredients
 1 aubergine
 4 cloves of garlic
 1 red onion
 1 red pepper
 1 yellow pepper
 2 carrots
 7 tbsp water
 5 tbsp tamari
 1 tsp paprika
 1 tsp salt
 ½ tsp ground black pepper
 2 tsp ground cumin
 1 tsp smoked paprika
 2 tsp ground cinnamon
 1 tsp ground ginger
 pinch of cayenne pepper
 juice of 1/2 a lemon
 8 pitted dates
 1 g tin of chickpeas
 2 g tins of chopped tomatoes
 bunch of fresh coriander
Optional toppings:
 flaked almonds
 harissa
 avocado

Directions

Instructions
1

Chop the aubergine into small bite-size pieces. Peel and finely chop the garlic and the onion. Deseed and chop the peppers and finely slice the carrots. Mix the water with tamari.

2

Put tamari mix into a large pot along with the aubergine, garlic, onion and paprika. Cook on a medium heat for 10 minutes, stirring regularly, until aubergines are nicely softened

3

Add the peppers and carrots to a pan along with the salt and black pepper, cumin, smoked paprika, cinnamon, ground ginger and the pinch of cayenne pepper. Stir everything well and cook for another 5 minutes

4

Finely chop the dates and drain and rinse the chickpeas. Add the dates to the pan along with the chickpeas and chopped tomatoes and mix well

5

Bring to the boil, then reduce the heat and cook for a further 15020 minutes, until the carrots are cooked through

6

Chop the fresh coriander and garnish each serving with these

7

If you like, top with almonds, harissa and slices of avocado!

Moroccan Tagine

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