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5 Easy Tagine Recipes

5 Easy Tagine Recipes

Tagines are both one of the most versatile and easy pieces of cookware you can own as well as a treasured traditional dish from Morocco.

These authentic, flavorful slow-cooked stews are definitely something you don't want to be missing out on. You won't regret giving these tried and tested recipes a try! 


Before you start cooking you will want to make sure you have the proper cookware. There are a couple of different types of tagine pots to choose from.

You can go the traditional route and use one made of ceramic, but it is important that you take all the proper steps to prepare and then care for this cookware longterm.

If you are a little less interested in doing everything the traditional (read: long) way you can opt for a cast iron tagine, like this one at

1. Moroccan Vegetable Tagine

You don't have to be a veggie-lover to enjoy this meal. Even meat-eaters will surely enjoy this flavorful vegetable stew. The moderately pasty taste of dried cherries blends well with sweet, plump raisins in a spicy mixture of chunky vegetables, chickpeas, and ginger. 

  1. Start this dish by heating some oil and stir-frying an onion over high heat for 2–3 minutes.

  2. Add all the ingredients to your tagine, put on the lid, and let it simmer for 10 minutes while preparing for your spicy couscous. Stir the okra and red pepper into your stew, then cover and let it simmer for another 5 minutes. Add in the chickpeas next and stir.

  3. Finish it off by putting the couscous onto a platter. Pile your vegetable stew on top of the couscous and sprinkle over the toasted almonds and finely chopped parsley.


  • 3 tbsp of olive oil

  • 1 large chopped onion

  • 3 minced garlic cloves

  • 1 inch minced fresh ginger (or 1 tsp grounded)

  • 1-2 tbsp grounded cinnamon

  • 1 tsp cumin

  •  A pinch of salt

  • 2 cups chopped tomatoes

  • 2-3 tsp harissa paste (or dried harissa)

  • 1 juiced and zest lemon

  • a pinch of cilantro

  • 1 small pumpkin (cut and peeled into 2-inch pieces)

  • 1 sweet potato (cut and peeled into 2-inch pieces)

  • 3 carrots (cut into 2-inch pieces)

  • 1 zucchini, cut into 2-inch pieces

  • 10 dried apricots

  • 1/2 cup garbanzo beans

  • **optional - a handful raisins

2. Easy Lamb Tagine

One of the easy tagine recipes that you can prepare for midweek is the lamb tagine. This dish is terrifically warming and elegantly spiced, perfect for sharing with the family.  

Start with heating the oil in a medium-sized tagine. Add the lamb leg and fry it for 2-3 minutes. Next, add the spices. Stir well to coat the meat while continuing to fry for another 4-5 minutes. This dish will require a little patience as you let it simmer for 2 hours after pouring 750ml or 1¼ pints water.

However, all the wait will be worth it once the meat is tender enough to easily come off from the bone when poked with a knife.


  • 2 tbsp olive oil

  • 1 chopped onion 

  • 2 chopped carrots

  • diced leg of lamb (500g) 

  • 2 crushed cloves garlic 

  • 1 tsp ground cinnamon

  • ½ tsp cumin

  • ½ tsp ground ginger

  • ¼ tsp saffron 

  • 1 tbsp honey (clear)

  • soft dried apricot (100g)

  • 1 vegetable stock cube

  • 1 small butternut squash (cut, peeled, and diced)

  • steamed couscous or rice, to serve

  • ** optional - chopped parsley and toasted pine nuts

3. Spring Seafood Tagine

This a fantastic seafood stew, packed with spring vegetables and is easy enough to prepare for a hearty midweek meal. 

Heat your oil in a tagine pot over medium heat. Add your onions and stir for 3-4 minutes until softened, followed by your garlic, spices, and harissa and cook for 2 minutes. Next is to add the prawns, fish, and chickpeas. Keep stirring for 2 minutes, then add tomato and stock. Season and bring to a simmer for 4-5 minutes.

Add pipis, peas, and beans. Cover your tagine pot and cook for another 5 minutes or until the shells have opened. Finally, remove from heat and garnish the dish with mint and serve with couscous topped with almonds.


  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, chopped

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons ground ginger

  • 1 1/2 teaspoons ground coriander

  • 1 tablespoon harissa 

  • 12 green prawns, peeled, tails intact, deveined

  • white fish (400g and firm such as ling)

  • 1 can chickpeas, rinsed, drained

  • 1 can chopped tomatoes

  • 1 cup (250ml) fish stock

  • 2/3 cup (120g) frozen peas

  • green beans - cut into 3cm pieces

  • 1/2 handful chopped fresh mint 

  • 1 1/2 cups (300g) instant couscous, cooked according to packet instructions

  • 1/3 cup (45g) slivered almonds, toasted

4. Tasty Chicken Tagine

This dish is one of the easiest but most flavorful meals cooked in a tagine. Who doesn't like chicken after all? This lovely chicken tagine is one of several jewels in the crown of Moroccan cuisine, and it tastes fabulous. 

In a tagine pot over medium heat, warm your oil then stir the onion until soft. Next, add chicken breasts, tomatoes, ginger, saffron, cinnamon, and herbs. Let this cook over low heat for 1 hour. Remember to turn the chicken breasts every 20 minutes until cooked. Stir in the honey and transfer the chicken and sauce onto serving plates. 

Finally, garnish with blanched almonds, sesame seeds, and fresh coriander.


  • 1/3 cup olive oil

  • 1 to 2 lemons 

  • 1 whole chicken

  • 2 chopped large onions (white or yellow)

  • 2 to 3 pressed cloves garlic (finely chopped is an option)

  • 1 handful of chopped fresh cilantro 

  • 1 handful chopped fresh parsley

  • 2 teaspoons ginger

  •  handfuls olives (green or red, or mixed)

  • 1 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)

  • 1/4 cup water (approximately)

  • Optional: 1/4 teaspoon saffron threads (crumbled)

  • Optional: 1 teaspoon smen

5. Spicy Chickpea Tagine

This a delightful and tasty vegan dish with a Moroccan twist. This spicy chickpea tagine is a perfect addition to weeknight dinners or small parties.

Heat your oil in a tagine over medium heat. Stir the onions and garlic for 5 to 10 minutes until softened. Add the turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and keep stirring. Add in water to cover the bottom of the tagine and then add carrots and salt. Let it cook over medium-low for another 12 minutes.

Afterward, mix the chickpeas into the carrot mixture then add more water if needed. Let it again cook for 7 minutes. Finally, serve your spicy chickpea tagine with lemon wedges and coriander.


  •   1 tablespoon olive oil  

  •   2 minced onions

  •   4 minced cloves garlic

  •   2 teaspoons ground turmeric  

  •   2 teaspoons ground cumin  

  •   1 teaspoon ground cinnamon  

  •   ½ teaspoon cayenne pepper  

  •   ¼ teaspoon salt  

  •   ½ teaspoon ground black pepper  

  •   1 ½ teaspoons agave nectar  

  •   2 tablespoons water, or as needed  

  •   3 carrot, (cut into 1/4-inch slices)

  •   2 (14 oz) cans of garbanzo (chickpeas) beans (drained and rinsed)

  •   4 wedge (blank)s lemon wedges  

  •   4 sprigs fresh cilantro, or as desired

A final word on cooking a Tagine

Whether you are a tagine master or just starting out, these staple tagine recipes are recipes that should be in your treasured cookbook.

Don't be afraid to switch things up and add your own twists to these recipes. A true tagine recipe is something unique to each person!



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