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Vegetarian Tajine - Moroccan Braised Vegetables

Vegetarian Tajine - Moroccan Braised Vegetables

You can change the vegetable according to the season, but the method is always the same. The secret: Put the vegetables with the longest cooking time at the bottom of the tajine so they all cook evenly.


  • 1 large onion or leek
  • 2-3 potatoes
  • 2 zucchinis
  • 3 medium carrots
  • 2 sweet green peppers
  • 3 tomatoes
  • Salt
  • Black pepper, ground
  • 1 Tbsp ground Moroccan pepper or paprika
  • 1 tsp ground cumin and/or 1 tsp thyme
  • 2-3 bay leaves
  • ¼ cup olive oil
  • 20 green or purple olives


  1. 1

    Slice the onion or leek into very thin slices. Put into a thick-bottomed casserole.

  2. 2

    Slice the rest of the vegetables into long pieces that are more or less even.

  3. 3

    Put the vegetables and spices in the casserole little by little, starting with the potatoes.

  4. 4

    Add the olive oil and 2 Tbsp water.

  5. 5

    Cover and place on medium-low heat until steam starts to come out from under the lid. Turn down the heat if necessary.

  6. 6

    Continue cooking for about 30 minutes until the vegetables are starting to simmer in their own juices (of course the cooking time varies according to the vegetables and your taste- adjust accordingly).

  7. 7

    Add the olives about 10 minutes before cooking is finished.

  8. 8

    Serve hot or room temperature.