The great spice profile of Moroccan food goes really well with a wide range of vegetables making it ideal for Moroccan vegetarian recipes.
A very thick and hearty soup with lentils, chickpeas, cannellini beans and a mixture of vegetables. Delicious and vegan.
This is a subtly spiced, very easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.
Moroccan tagines usually contain fruit, this version has raisins and dried cranberries for added flavour.
An exotic Moroccan couscous salad with chick peas, raisins, carrot, red capsicum, red onion and a spiced olive oil and lemon dressing with cumin, coriander and ginger.
A lovely vegan dish or side dish with carrots, pumpkin, sweet potatoes or kumara, zucchini and chickpeas.
Transform carrots into this rich-tasting, spicy dish. The secret is the Moroccan spice blend, which includes a subtle hint of magic cinnamon (cassia).
A very hearty and filling stew featuring pumpkin, lentils and chickpeas in Moroccan spices. It keeps well for weeknight dinners.
Butternut pumpkin is a real winter treat. Meltingly sweet, it is so good cooked with warming Moroccan flavours.
Carrots are one of the best sources of beta-carotene. They also contain flavonoids, which are phytochemicals that function as health-giving antioxidants.
This is a medley of vegetables cooked with chickpeas in a flavoursome assortment of herbs and spices. To make it vegetarian use vegetable stock instead of chicken.