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Warming, filling and just so cosy, this vegan Moroccan tagine is the ideal dish to meal-prep to cheer you up for the whole week ahead!



Total time

0 minutes






  • 3 large carrots, peeled and cut into thick slices
  • 200 g butternut squash, peeled and cut into large chuncks
  • 1 red pepper, seeds removed and cut into strips
  • 1 onion (thinly sliced)
  • ½ can of chickpeas
  • 200 g canned chopped tomato
  • 1 low-salt vegetable stock cube
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tsp sumac
  • ⅓ tsp cinnamon powder
  • 1 tbsp olive oil ((divided))
  • salt, pepper
  • 100 g cooked couscous or quinoa per person (to serve)
  • chopped parsley & slices of lemon (to serve)


  1. In a large pot, heat up the olive oil.
  2. Add the onion and spices and cook until softened and translucent.
  3. Add the red pepper and cook until soft.
  4. Add the carrots, butternut squash and chickpeas, season with salt and pepper and cook for 5 min or until lightly roasted.
  5. Add the chopped tomato, stock cube and water (enough to just about cover the vegetables). Pop the lid on the pot and cook for 20 min on low heat.
  6. Transfer to a serving dish, sprinkle with chopped parsley and serve alongside couscous or quinoa and slices of lemons.
  7. View the recipe instructions at Cake and Whisky

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