About This Dish
A modern vegetarian adaptation of Marrakech's famous tanjia that substitutes the traditional meat with a rich combination of root vegetables, chickpeas, and dried fruits. The slow-cooking technique remains the same — everything goes into one pot and cooks undisturbed for hours — producing vegetables of extraordinary tenderness in a deeply concentrated sauce. This version has gained popularity as more Moroccan restaurants cater to vegetarian visitors while keeping the traditional tanjia spirit alive. It proves that the magic of tanjia is in the method, not just the meat.
Ingredients
- 300 g Butternut squash, cubed
- 300 g Sweet potatoes, cubed
- 2 Carrots, chunked
- 1 cup Cooked chickpeas
- 100 g Prunes
- 1 Preserved lemon
- 6 Garlic cloves
- 1/2 tsp Saffron
- 2 tsp Ground cumin
- 4 tbsp Olive oil
- 2 tbsp Honey
- to taste Salt and pepper
- 1/2 cup Water
Instructions
- 1
Place all ingredients in a Dutch oven or clay pot.
- 2
Seal tightly with foil and lid.
- 3
Cook at 150C (300F) for 3-4 hours without opening.
- 4
The vegetables should be meltingly tender and the sauce concentrated.
- 5
Serve from the pot with bread.
Tips & Tricks
- Do not open during cooking — trust the process.
- The prunes add natural sweetness and depth that replaces the meatiness.
- This can also be done in a slow cooker on low for 6-8 hours.