MoroccanVegetable Stew Tagine

Growing up Cypriot, clay pot cooking was very traditional. My mom always used clay pots for cooking, especially stews and roasts. Clay pot cooking ensures that the food’s natural juices, as well as all of the vitamins and minerals, are retained well and keeps the food tender and flavourful. In Moroccan cuisine, they follow the same philosophy and cook their dishes in beautiful clay Tagines. This dish was inspired by a recent event that my dear friend Sara and I attended, hosted by Joyce from JoyceofCooking with the lovely ladies Mary, Jo Anne and Marlow from La Dee Da Sauces Their sauces are plant-based, vegan, and gluten free. What made me fall in love with their sauces, was not only that they were delicious but they support local farmers for the fresh ingredients they use to make their sauces. The ladies are powerhouse women entrepreneurs who truly put a lot of love and passion into what they do. Their positive energy and kindness filled the room. This dish features their Butternut Squash and Beet Sauce that gave this Moroccan Dishes such a delicious flavour boost. Sara and I had a La Dee Da girls lunch and enjoyed this dish paired with Sara's homemade sourdough bread. I must say, my dear friend Sara is very talented and her sourdough bread was spectacular. She shares many delicious recipes over at her blog

The Kitchen Sink Blog for all of you to enjoy. 

Happy Spring everyone!



3 tbsp olive oil

large red onion, cut in 1/2 inch wedges

2 cup butternut squash, cut in 1 inch cubes

2 medium russet potatoes, cut in 1 inch cubes

1 tbsp Harissa spice

1 tsp ground coriander

1 large cinnamon stick

1/2 tsp turmeric

1tsp sea salt

540 mL (19 fl oz) canned chickpeas, drained and rinsed

3 cups baby spinach

1(500 mL) jar La Dee Da  butternut squash & beet Sauce

2 cup vegetable broth

1/4 cup Italian flat leaf parsley leafs


Preheat oven to 350 F.

Heat oil in a large dutch oven or Tagine over medium-high heat. Add onions and cook until soft and translucent, about 1minute. Add butternut squash, potatoes, spices and salt. Cook for 5-6, stirring occasional until spices are aromatic. Add chickpeas, spinach and stir in sauce and vegetable broth. Bring to a simmer, cover and transfer to preheated oven. Bake in oven for 1 hour or until vegetables are fork soft. Remove from oven and let stand for 10 minutes. Served topped with fresh parsley. 


SERVINGS 4-6/ PREP & COOK TIME 1.5 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter App Icon