Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine Arabic, Moroccan
Servings 4 people


  • 6 pc Carrots cubes
  • 2 pc Zucchini cubes
  • 2 pc Aubergine cubes
  • 1 pc Red Pepper cubes
  • 250 g Pumpkin cubes
  • 2 pc Tomatoes quarters
  • 50 g Resins
  • 1 bunde Flat parsley leaves chopped
  • 2 tbsp Olive oil
  • 3 pc Onion sliced
  • 4 cloves Garlic sliced
  • 3 tbsp Tomato purée
  • 2 twig Thyme leafs
  • 100 g Chickpeas cocked
  • 1/2 tsp Ginger powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Cayenne pepper powder
  • 1 pinch Saffron powder
  • 1 tbsp Red Pepper powder
  • 1 pc Cinnamon stick
  • 8 dl Veggie bouillon mixed


  • Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  • Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  • Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  • Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  • Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  • Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  • Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  • Add the pumpkin cubes
  • Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  • Serve the Tajine together with Couscous or Rice


It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.
If you do so it tastes even better.

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Stop the Bloodbath


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