North African Spiced Vegetable Tagine
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons olive oil
  • 2 tablespoons Afrikoz Spices NORTH blend
  • ¼ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 300g can diced tomatoes, undrained
  • 1 large fennel bulb, cut into ½-inch wedges
  • 0.5kg Yukon Gold potatoes, peeled and cut into 6 wedges
  • 2 cups chopped peeled turnips
  • 4 carrots, cut in half lengthwise and then into 3-inch sticks
  • 1 cup vegetable broth
  • 1 cup frozen baby peas
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Fresh coriander sprigs
  1. Heat oil in a large skillet over medium heat. Add Afrikoz Spices NORTH blend and cook, stirring, until the spices begin to foam.
  2. Add coriander, parsley, garlic, and tomatoes; cook, stirring until they're well blended.
  3. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
  4. Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
  5. Transfer the mixture to a tagine pot or platter. Garnish with coriander sprigs.
Tagine tips:
This recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's.
A tagine dish holds a limited amount of food, so use a small Dutch oven to make large amounts.
For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.

Recipe by Kitty Morse adapted from
Recipe by at