All 690 recipes
Page 24 of 29 · Showing recipes 553–576
Main course
Vegan Chickpea & Carrot Tagine
A hearty, wholly plant-based tagine of chickpeas and carrots slow-simmered with onion, garlic, ginger, cumin and a little cinnamon until the sauce is thick and fragrant, brightened with preserved lemon and coriander. Substantial enough to satisfy without meat, it is the sort of everyday vegan tagine that fills Moroccan homes on meatless days.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Vegan Lentil & Aubergine Tagine
Silky roasted aubergine folded into a spiced brown-lentil stew makes a deeply savoury vegan tagine, the lentils giving heartiness and the aubergine a melting richness, all bound in a cumin-and-tomato sauce with preserved lemon and olives. It is filling, protein-rich comfort food that needs no meat to satisfy.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Okra & Tomato Vegetarian Tagine
Whole young okra simmered gently in a garlicky tomato sauce with onion, coriander and a little chilli makes a simple, saucy vegetarian tagine, the okra tender but still holding its shape. Cooked carefully so it stays firm rather than slippery, it is a summer vegetable tagine eaten with bread to soak up the tangy sauce.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Artichoke & Pea Vegetarian Tagine
A springtime tagine of tender artichoke hearts and sweet peas in a lemony saffron sauce with preserved lemon and herbs, delicate and fresh where winter tagines are hearty. Popular when artichokes flood the markets, it is a light, elegant vegetarian dish that celebrates the season's greenest vegetables.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Vegan Pumpkin & Chickpea Couscous
A comforting vegan couscous crowned with sweet roasted pumpkin, chickpeas and vegetables in a saffron-turmeric broth, the grains steamed light and fluffy in the traditional way. It keeps all the warmth and ceremony of Friday couscous entirely plant-based, the pumpkin lending a mellow sweetness against the spiced broth.
- Total time
- 80 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Spiced Brown Lentil Stew (Vegan Adès)
This everyday Moroccan lentil stew simmers brown lentils with tomato, garlic, cumin and plenty of coriander and parsley into a thick, comforting pot eaten with crusty bread. Cheap, nourishing and completely plant-based, it is a staple of home kitchens, the sort of dish that improves the longer it sits.
- Total time
- 60 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Vegan Butter Bean & Tomato Stew
Creamy butter beans simmered in a rich tomato sauce with onion, garlic, paprika, cumin and preserved lemon make a comforting, protein-rich vegan stew that comes together quickly from store-cupboard staples. Silky and satisfying, it is finished with a shower of herbs and eaten with bread to scoop up the beans and sauce.
- Total time
- 42 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Vegan Stuffed Courgettes with Herbed Rice
Courgettes hollowed and filled with a fragrant rice stuffing of onion, tomato, herbs and warm spices, then braised in a light tomato sauce until tender, make an elegant vegan main in the Moroccan tradition of stuffed vegetables. The rice absorbs the sauce as it cooks, and the whole dish is aromatic with mint, parsley and cumin.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Chermoula Roasted Aubergine (Vegan)
Thick slices of aubergine slathered in vivid green chermoula — the Moroccan herb, garlic, cumin and lemon marinade — then roasted until meltingly soft and charred at the edges, make a stunning vegan plate. Served with a spoon of extra chermoula and perhaps some chickpeas or flatbread, it turns aubergine into something rich, herby and deeply savoury.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Vegan Pumpkin & Chickpea Stew
Sweet pumpkin and creamy chickpeas simmered in a spiced tomato sauce with a hint of cinnamon and a handful of raisins make a gently sweet-savoury vegan stew, warming and satisfying. It leans on the Moroccan love of pumpkin in both sweet and savoury dishes, finished with coriander and eaten with bread or over couscous.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Potato & Pea Vegan Tagine
A homely, economical tagine of potatoes and peas braised in a saffron-turmeric sauce with onion, garlic and preserved lemon, the potatoes soaking up the fragrant broth until soft. It is simple everyday cooking, the kind of meatless tagine made when the cupboard is plain but the spice rack is not.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Warm Carrot & Chickpea Bowl (Vegan)
This warm bowl tosses roasted cumin carrots and crisp chickpeas with a lemony harissa dressing, herbs and toasted seeds, hearty enough to be a light main. It draws on the Moroccan cooked carrot dishes and spiced chickpeas, plating them as a modern, nourishing vegan bowl full of colour and warmth.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Lentil & Grain Bowl (Vegan)
A nourishing bowl of spiced lentils over herbed grains, topped with roasted vegetables, a lemony tahini drizzle and fresh herbs — a modern, protein-packed vegan meal built on Moroccan flavours. The cumin-and-coriander lentils and the bright tahini dressing make it hearty and satisfying without meat.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Harissa Roasted Vegetable Platter (Vegan)
A generous platter of mixed vegetables roasted in harissa and cumin until charred and sweet, piled up with herbs, olives, preserved lemon and a lemony tahini or herb drizzle. It is a colourful, celebratory vegan centrepiece that turns a tray of ordinary vegetables into a spiced, shareable Moroccan feast.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Fresh Fava & Artichoke Stew (Vegan)
A green, springtime vegan stew of fresh broad beans and artichoke hearts braised with onion, garlic, olive oil and lemon, fragrant with coriander and a little cumin. It celebrates the tender young vegetables that arrive together in the Moroccan spring, cooked simply so their sweetness and freshness lead.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Spinach & Lentil Vegan Stew
Earthy lentils and plenty of wilted spinach simmered with onion, garlic, cumin, coriander and lemon make a green, iron-rich vegan stew that is nourishing and quick. Loosely inspired by Moroccan greens-and-pulse cooking, it is finished with a bright squeeze of lemon and eaten with bread or over grains.
- Total time
- 47 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Cauliflower & Potato Vegan Tagine
Cauliflower and potato braised together in a turmeric-and-cumin sauce with onion, garlic, tomato and peas make a comforting, budget-friendly vegan tagine, the vegetables soaking up the golden, lightly spiced broth. Simple and filling, it is the kind of meatless one-pot cooked in Moroccan homes and served with bread to mop the sauce.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Tetouan Andalusian Lamb Tagine with Almonds & Prunes
Tetouan's kitchens carry the refined Andalusian legacy of the families who crossed from Granada, and this lamb tagine shows it: shoulder braised with saffron, cinnamon and a whisper of orange-flower water until it falls apart, finished with syrupy prunes and blanched almonds fried gold. It is sweeter and more perfumed than the Marrakech style, the sauce reduced to a dark, glossy honey.
- Total time
- 145 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Meknes Lamb Shank Tagine with Green Olives
Meknes sits in Morocco's olive and vine country, and its cooks braise lamb shanks slowly with cracked green olives, preserved lemon and a generous hand of the local olive oil. The shanks give up their gelatine into a bright, briny sauce sharpened with ginger and coriander — rustic, generous food from the imperial city.
- Total time
- 170 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Taroudant Saffron Chicken Tagine
Taroudant, the walled 'little Marrakech' of the Souss, cooks a golden chicken tagine heavy with true saffron and softened onions, finished with a drizzle of local argan oil that gives it a nutty depth found nowhere else. It is simple, elegant Souss cooking — few ingredients, all of them good.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Draa Valley Date & Chicken Tagine
The Draa is Morocco's great palm valley, and its cooks pair the sweet, sticky local dates with chicken, onions and a warm blanket of cinnamon and ginger. The dates half-dissolve into the sauce, turning it dark and honeyed, with toasted almonds and sesame scattered over — a desert-oasis tagine built on the fruit that grows at the door.
- Total time
- 85 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Midelt Apple & Lamb Tagine
Midelt, high in the Middle Atlas, is apple country, and its autumn tagine braises lamb with wedges of local apple caramelised in butter, cinnamon and honey. The apples hold just enough shape to give the dish body while their sweetness plays against the savoury, saffron-scented meat — mountain cooking for cold evenings.
- Total time
- 120 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Sefrou Cherry & Lamb Tagine
Sefrou, near Fes, celebrates its cherry harvest every June, and this seasonal tagine braises lamb with fresh or dried cherries whose tartness cuts the rich, saffron-scented meat. The cherries burst into a ruby sauce balanced with a little honey and cinnamon — a beautiful, unusual tagine tied to one of Morocco's oldest festivals.
- Total time
- 115 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Tiznit Argan & Almond Chicken
Tiznit, deep in argan country south of Agadir, cooks chicken in a sauce enriched with amlou — the local paste of roasted almonds, argan oil and honey — for a dish that is nutty, faintly sweet and unmistakably of the Souss. The amlou melts into the braise, thickening it to a golden, toasty gravy studded with whole fried almonds.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.