Comments on: Moroccan Vegetable Tagine

By: Emma

Emma — Sat, 30 Mar 2013 21:15:57 +0000

Every recipe I try of yours becomes a favourite! Just made this for dinner tonight and it turned out wonderfully. I especially love the opportunity to use my big Brazilian clay pot.
The big chunks of tender veg, fruity accents and warming spices….looking forward to leftovers tomorrow!
P.S. I kept everything pretty much the same except I subbed prunes for apricots (my Mum had eaten them all before I got to making this!)

By: Lore

Lore — Sun, 17 Mar 2013 11:08:31 +0000

I’m trying out this recipe tonight! I’ve made kofte tagine before, but my audience for tonight is vegi so I think this will be perfect!

By: Marta

Marta — Sat, 09 Mar 2013 22:50:25 +0000

How would, could this be adapted to work with a crock pot?

By: Jo

Jo — Mon, 09 Apr 2012 19:39:47 +0000

I love this dish and my 16 months old baby can’t get enough of it (minus harrisa paste).Even my meat eating husband asks for it.So versatile and easy.Thank you!
Ps.I adore your blog!

By: almostveg

almostveg — Fri, 24 Feb 2012 01:16:56 +0000

Your home made harissa sounds great. I must try it when my current stock of harissa is over.

By: Green Kitchen Stories

Green Kitchen Stories — Mon, 13 Feb 2012 19:28:45 +0000

Hi Anna, this recipe is actually perfect to save and eat as lunch. It might in fact taste even better than it did the first day. Good luck with it!
/David

By: Anna

Anna — Mon, 13 Feb 2012 17:49:15 +0000

I love love love tagines and am planning on making this at the weekend – just a quick question though, does it store well? I was hoping I could use it for a work lunch one day, since lent is coming up and it looks like something I’ll be able to eat during that period!

Thanks xx

By: Christine

Christine — Tue, 31 Jan 2012 02:54:58 +0000

I just made this tonight and it did NOT disappoint! I loved the sweetness of the apricots and the cinnamon! I couldn’t find harissa anywhere, so I made some myself with 1/2 of a roasted red pepper, a roasted red chili, a clove of garlic, coriander, salt and pepper. It turned out really delicious. I topped it with fresh cilantro and a dollop of yogurt. Heaven in a bowl.

By: Green Kitchen Stories

Green Kitchen Stories — Thu, 22 Dec 2011 05:28:31 +0000

Oh, sorry about that.
The temperature comes down to how much time you have. Low temperature = longer time = more tender vegetables. I’d say that 350 is good medium temperature. If you want to, you could lower it down to 280.
Good luck!
/David

By: Jen

Jen — Thu, 22 Dec 2011 03:55:23 +0000

Erm… just put this in the oven, but I don’t see a temperature in your post! We’re trying it at 350… can you please update? :)