Moroccan Tagine with Root Vegetables and Chickpeas

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Baharat Seasoning
Oregano Ground 350 g 1 tbsp
Coriander Seed, Ground 400 g 1.5 tbsp
Cinnamon, Ground 2.0 kg 1.5 tbsp
Cumin, Ground 425 g 1.5 tbsp
Club House Cardamom, Ground 1 tsp
Nutmeg, Ground 525 g 1.5 tbsp
Pepper, Black Ground 540 g 1 tbsp
Salt, to taste 1/2 tsp
Vegetable stock 3 cups
Couscous 1.5 cups
Olive oil 1 tbsp
Lemon juice 1/2 tsp
Vegetable Seasoning 625 g 1.5 tsp
Moroccan Tangine with Root Vegetables and Chickpeas
Onion, peeled and diced 1/2 cup
Carrots, peeled and diced 1/2 cup
Garlic cloves, peeled and chopped or pressed 2 each
Tomato paste 2 tbsp
Russet potato 1/2 cup
Sweet potato 1 cup
Chickpeas, soaked overnight 1 cup
Vegetable stock 1.5 cups
Green olives, pitted and chopped 1/2 each
 6 oz
Dried barberries
 1/4 cup
Parsley, chopped 3 tbsp
Cilantro 3 tbsp
 2 tbsp
Zest of one lemon and juice 1 each


This recipe was created for Club House for Chefs By: Dan Geltner, Executive Chef of Le Kitchen and Le Catering in Montreal, QC.

For the Baharat Seasoning: Mix all ingredients in small bowl.

For the Couscous: Mix olive oil with dry couscous. Bring stock to a boil, pour stock over couscous and stir once. Cover and steep for 5 minutes. Uncover, fluff with a fork and add La Grille Vegetable Seasoning and lemon juice.

For the Moroccan Tangine with Root Vegetables and Chickpeas: Sauté onions and garlic. Add carrots, tomato paste, water and Baharat seasoning. Cook russet potato aside and roast sweet potato. Cook chickpeas aside. When all cooked, add to pot. Finish by adding olives, artichokes, barberries, herbs and lemon - off heat.

For Assembly: Put 1 cup of cooked couscous at the bottom of a bowl and top with tagine. Sprinkle with fresh herbs and serve.

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