Moroccan Beetroot & Chickpea Tagine

I love how fragrant and more-ish Moroccan tagines are, especially in colder seasons. They are nutritious, hearty and although they take awhile to make it’s so worth it! This tastes even better made the day before and heated up the next day. And the beautiful colour of the beetroot will wow dinner party guests as a centre piece! I serve it with flatbreads or rice and a simple vegetable side dish. My cheats way to make flatbreads is to buy some gluten free tortillas and simply heat them in a frying pan with a little rapeseed oil on a high heat still they bubble a little. So easy and they taste like fresh flatbreads : )

  • 4 organic raw beetroots, scrubbed, peeled and cut into small cubes

  • 2 organic carrots, peeled and cut into cubes

  •  2 organic celery, scrubbed and diced

  • 1 red onion, peeled and diced 

  • 3 cups of vegetable stock 

  • 4 green olive, pitted and sliced

  • 3 preserved lemons, diced with pips removed

  • 2 garlic cloves, crushed

  • ½ ts cumin

  • ½ ts paprika

  • ½ ts cinnamon

  • ½ ts turmeric

  • pinch of ground ginger (optional)

  • 1 can chickpeas, drained and rinsed

  • 1 handful coriander leaves, roughly chopped + extra for garnish

  • ½ tbs sesame seeds (for garnish)

  • 1 tbs rapeseed oil

Ingredients (serves 6)


Heat a large saucepan or skillet with the rapeseed oil. Add the onion and sauté for a few minutes till softened, stirring frequently so it does not stick of burn.

Stir in the garlic, carrots, beetroot and celery. Cook for another 5 minutes. 

Add the spices. Once the spices are fragrant and toasted, a few minutes approxinmately, add the chickpeas and vegetable stock. Bring to a low simmer. 

After 10 minutes, add the preserved lemons, coriander leaves and olives and simmer for another 10 minutes till all the vegetable are cooked through. 

You can add more stock if it’s too thick. Once cooked, remove from the heat and transfer to a serving dish. Garnish with the coriander and sesame seeds. Serve with flatbreads or rice or it can be eaten as a soup if you add a little more stock.