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.
Moroccan tagines usually contain fruit, this version has raisins and dried cranberries for added flavour.
This is a subtly spiced, very easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.
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.
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.
Carrots are one of the best sources of beta-carotene. They also contain flavonoids, which are phytochemicals that function as health-giving antioxidants.