A Moroccan vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Zucchini and potatoes are worth buying organic as they can have pesticide residues. Carrots are also on the Dirty Dozen list, so organic is preferable here.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper, or to taste
• 2 carrots, peeled and cut into chunks
• 2 zucchini, cut into chunks
• 250 g small waxy potatoes, quartered
• 400 g canned chopped tomatoes
• 500 ml vegetable stock (ideally homemade)
• 1 preserved lemon, pulp removed, rind finely chopped
• 100 g dried apricots, roughly chopped
• salt and black pepper to taste
• 3 tbsp chopped fresh cilantro
• 3 tbsp chopped fresh flat-leaf parsley

Method

1. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
2. Add the onion and garlic, sautéing until the onion is soft and translucent.
3. Stir in the cumin, cinnamon, coriander, turmeric, ginger, and cayenne pepper, cooking until fragrant.
4. Add the carrots, zucchini, and potatoes, stirring to coat them in the spices.
5. Pour in the chopped tomatoes and vegetable stock, bringing to a simmer.
6. Add the preserved lemon and apricots, seasoning with salt and pepper.
7. Cover the tagine, reducing the heat to low, and cook for about 1 hour until the vegetables are tender.
8. Stir in the cilantro and parsley just before serving.

Notes

• Serve with couscous or rice for a complete meal.
• Garnish with additional chopped herbs, if desired.
• Preserved lemon adds distinctive flavor; don't skip it.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.