Fruit Moroccan tagine

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Fruit Moroccan tagine

Suitable for vegans
Category Main course
Serves 4
Preparation 25 mins
Cooking 1 hr 20 mins

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: A vegan feta cheese replacement can take the form of tofu or shop-bought vegan cheese. If wishing to try the tofu option, drain and press a block of firm tofu before cubing and marinating it in the following mix: 125ml wine or cider vinegar, 125ml water, 60ml lemon or olive oil, 1 tbsp oregano and basil, and 1 tsp salt.
FREEZE ME: Freeze the tagine at the end of Step 2. Thaw at room temperature for 4 hours. Follow the recipe as above, reheat thoroughly and serve.


  • 4 tbsp olive oil
  • 600g squash, deseeded and cut into cubes
  • 2 tbsp ras el hanout spice mix
  • 2 x 400g cans chopped tomatoes
  • 100g ready-to-eat apricots
  • 2 tbsp chopped fresh mint, plus
  • 2 tbsp chopped fresh flat-leaf parsley, plus 1 handful of parsley leaves
  • 200g vegetarian feta cheese, crumbled
  • 350g shallots, trimmed
  • 2 cloves garlic, chopped
  • 1 tbsp paprika
  • 1 tbsp tomato purée
  • 400g can chickpeas, drained
  • 1 handful of small mint leaves
  • 100g baby-leaf spinach


Stage 1

Preheat the oven to 160C/fan 140C/gas 3.

Stage 2

Heat the oil in a large ovenproof pan and sauté the shallots for 5 minutes, turning occasionally. Add the squash and sauté for 5 minutes, until golden. Add the garlic and ras el hanout spice mix and cook for 2 minutes.

Stage 3

Stir in the paprika, tomatoes, tomato purée, apricots, chickpeas, chopped mint and chopped parsley. Bring to the boil, cover and cook in the oven for 1 hour until the squash is tender.

Stage 4

Remove from the heat, stir in the spinach, then cover and leave to stand for 5 minutes. Stir, then scatter over the crumbled feta cheese and remaining herbs.


Fruit Moroccan tagine


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 493g
  • Fat: 25.5g
  • Saturated fat: 9g
  • Protein: 21g
  • Carbohydrates: 42.5g
  • Sugars: 25g
  • Fibre: 12.5g
  • Salt: 2.6g

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