Morrocan Vegetable Tajine


  • 1 small eggplant
  • 1 zucchini
  • 1 green pepper
  • 1 yellow pepper
  • 2-3 carrots
  • 1 large onion
  • 2 garlic cloves
  • a small piece of ginger
  • 1 tin diced tomatoes
  • 1/2 tin whole tomatoes
  • 1 Tbsp tomato puree
  • 3 Tbsp raisins
  • 50 gr dry chikpeas
  • olive oil
  • spices: some peppercorns, 1 Tsp cumin seeds, 1 Tsp coriander seeds, a piece of cinnamon, 3 cardamons, 3 cloves, cumin powder, coriander powder, 1/2 Tsp tumeric, cinamon powder, chilli powder, salt, pepper



  1. soak the chickpeas (best over night) and cook them in water half through
  2. cut the vegetables in mouth big pieces
  3. fry each vegetable, one after the other separately in some olive oil till soft brown
  4. the carrots boil for two minutes in some hot water
  5. cut the onion in small stripes and the ginger and garlic in very small pieces
  6. take a big pan with some oil, add the crushed pepper, cumin and coriander seeds and stir for 30 seconds, add the onion pieces and cook for some moments then add the garlic and the ginger pieces and cook till light brown
  7. add the tomato purée, stir, put in all the vegetables, and the tomatoes from the tins, add some water
  8. add in the cinnamon piece, the cloves, the cardamoms and add the spices the way you like it. Be careful with the chili, as longer you cook the meal, as spicier it gets
  9. cook it for 10 minutes on low fire, then add the raisins and the chickpeas, let it cook for another 20 minutes
  10. now your Moroccan Vegetable Tajine is ready to serve




  • for people with fodmap:
    leave the zucchini aside and take instead one green or yellow pepper extra
    the onion you can replace through the green part of the spring onion
    and instead of garlic use garlic flavoured olive oil
  • chickpeas and raisins are optional, if you cook the food a little spicy the sweet raisins give a nice twist to the taste, chickpeas are good substitute for meat as they have a lot of protein and iron
  • you can serve your Tajine traditional with couscous or for the gluten free version with guinoa or rice
  • it’s a good meal to prepare in advance when you have guests, so no stress in the kitchen
  • I generally cook a little more, so I can freeze 1-2 portions for emergency, in case a friend pops unexpected by

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