One Pot, One Bowl: Moroccan Spiced Veggies

Years ago, I traveled through Morocco, from Tangier to Fez, into the Sahara, and Merzouga and Erfoud, and through the Atlas...finally ending in Marrakech. It was one of the most amazing trips of my life. The Sheltering Sky by Paul Bowles is one of my favorite books, so we even stayed in the little hotel in Tangier where Bertolucci filmed scenes for his film!

I could never do their cuisine justice, but I try to recreate the flavors in my kitchen from time to time. I don't have my tagine pot with me in Mallorca, but this quick vegetable dish comes in at a close second.

I know the ingredient list looks long, but it's simple! I used 1 teaspoon of each of the five powders to keep it ultra simple. (I usually don't even measure...only if I'm creating or recreating a dish that I plan to post.)

I've made this with just carrots, tomatoes, and chickpeas, and it was still delightful. I added the courgettes this time because my son is quite fond of them. (And I always try to add spinach or kale wherever it makes sense for extra greens for my kids.) This recipe would be great with pumpkin too (a Thanksgiving side dish, for example).

I added Za'atar, a gift from my Israeli friends, and it perfectly enhanced the whole dish. (Like it always does!)

To your health and happiness!

xx, Juli

Serves 3 - 4 as a main with rice and a big salad. (I like this with Thai Hom Mali integral rice, but you can serve it on its own or with a pasta of your choice.)

  • 2 -  3 tbsp olive oil (enough to create a paste like mixture with the spices)
  • 3 garlic cloves, crushed then finely chopped
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp raw cacao powder
  • 1 tsp paprika
  • 1/4 cup white wine
  • 5 organic carrots, peeled and chopped into medium size pieces
  • 1 organic courgette, peeled and chopped into medium size pieces 
  • 5 organic ripe tomatoes, peeled and chopped (place them in scalding hot water then rinse with cold water to easily slip off the skins)
  • 300 grams cooked chickpeas (I used organic from a jar)
  • handful of fresh spinach
  • sea salt and freshly ground black pepper to taste
  • cilantro for garnish (or parsley and/or mint)
  • Za’atar to garnish
  1. In a steamer basket, cook the carrots until they are half tender (about 5 minutes).
  2. In a large pan, warm the olive oil on medium heat, then add the garlic, shallots, and spices.
  3. When spices and oil are well combined, add the white wine to help loosen up the paste
  4. Add the carrots, courgettes, and tomatoes.
  5. Cover and simmer on low-medium heat.
  6. When the tomatoes have turned into a stew, add the chickpeas and cook for about 5 minutes.
  7. Add the fresh spinach and let the whole thing simmer for another few minutes on low heat.
  8. Season to taste with sea salt and black pepper.
  9. Serve with fresh cilantro or parsley, or even a bit of fresh mint.
  10. Sprinkle a little Za'atar as desired. Try not to skip this. I think it is the best part!