Moroccan Tagines
Moroccan Vegetable Tagine with Chickpeas
Root vegetables, chickpeas and apricots layered in a tagine with ginger, turmeric and preserved lemon, cooked until the sauce thickens around them.
80 minEasy
The tagine is the beating heart of the Moroccan kitchen. The name belongs to both the dish and the vessel: a shallow earthenware base with a tall conical lid that traps steam, lets it condense and returns it to the food below. The result is meat that falls apart and vegetables that keep their shape while soaking up the sauce.
A Moroccan tagine is built in layers rather than stirred. Onion and oil go down first, the meat sits on top, vegetables are arranged around it and the spices are scattered over everything. From that point you leave it alone and let the low heat do the work.
You do not need a clay tagine to start. A heavy casserole with a well-fitting lid gives you most of the way there, and every recipe below includes the timings for both.
