Jamie Oliver Veggie Tagine

I made this Jamie Oliver veggie tagine on a cold, grumpy Thursday night when the fridge was overloaded with leftover veg I couldn’t bear to waste. It smells like a spice market warming up for the day—cinnamon, cumin, saffron, ginger. There’s something ancient about it, almost ceremonial. The way the vegetables go soft but stay proud, like they’re holding on to their identity even in all that bubbling heat. The preserved lemon? Unexpected punch. A tiny citrus explosion you keep chasing through every bite. (inspired by Jamie Oliver)

Ingredients Needed

Right, so here’s what I threw together:

• Saffron, just a whisper of it
• Garlic, 4 cloves, smashed like you mean it
• A thumb of ginger—don’t be shy
• Olive oil, a good drizzle, maybe 2 tablespoons
• Cumin, ground, a teaspoon
• Cinnamon, just half a teaspoon
• Ras el hanout, a spoonful of magic (about a teaspoon)
• Sun-dried tomato paste, a tablespoon (sharp, deep)
• A mad mountain of veg (roughly 2.5kg): aubergines, courgettes, carrots, cherry tomatoes, squash, peppers, red onion… pick your fighters
• One can of chickpeas—juice and all
• Dried apricots, sweet and chewy (100g)
• A single preserved lemon (scoop out any seeds, obviously)

To serve:

• Couscous (300g, nothing fancy)
• A fistful of herbs—dill, mint, parsley, whatever looks lively
• Flaked almonds (just a handful)

How To Make Jamie Oliver Veggie Tagine

1. Start with the saffron. Tiny threads, not many, into a jug. Pour over about half a litre of boiling water. Let it sit. It’ll look like tea from a dream.
2. Now, heat some oil in your big pan. The kind you can throw things in without worrying. Slice the garlic, peel and grate the ginger, toss them in. Then come the spices—cumin, cinnamon, ras el hanout. Stir, sniff, maybe close your eyes for a second.
3. Squeeze in the tomato paste. Let it cook down until it sticks a bit. Then in goes your saffron water—slowly, like you’re coaxing the flavors out.
4. Chop your veg into big chunks. Big enough they won’t melt away. Add them straight to the pan. Every handful changes the scent. Chickpeas join in, liquid and all. Apricots get roughly torn. That preserved lemon? Dice it fine. Add. Stir. Salt. Pepper. Stand back a moment.
5. Put the lid on. Lower the heat. Walk away. Let it simmer for a good 45 minutes. Check once or twice, give it a stir. Maybe taste. You’ll know when it’s right.
6. Meanwhile—couscous. Tip it in a bowl, just cover with boiling water. Salt. Plate on top. Leave it be. Come back in 10. Fork it up.
7. Toast your almonds. No oil, just heat and patience. Chop the herbs.
8. Spoon the tagine over the couscous. Sprinkle almonds like it’s snowing. Herbs go last. It looks messy. It smells ridiculous. You’re welcome.

Why I Love This Recipe

This one’s all about the slow unfolding. First time I made it, I was tired. Like, truly bone-tired. But something about the chopping, the stirring, the scent of cumin hitting hot oil—it pulled me back to life. Everyone I served it to went quiet after the first bite. That kind of quiet. It’s satisfying. Not just in your belly.

Recipe Tips

• Use real saffron if you can—it’s worth the splurge. Think scent, not just color.
• Cut your veg chunky. Big shapes feel better on the fork. And they don’t collapse.
• Lemon substitute, Go fresh zest and a bit of juice. Close enough when you’re in a pinch.
• Taste midway. Let the spices guide you. Sometimes you need a little extra heat.
• Toast your almonds last minute. The crunch is fragile, and that’s the point.

How To Store This Jamie Oliver Veggie Tagine

• Room Temp Don’t leave it sitting out longer than a couple hours. Cover it. Move it.
• Fridge Chill it in something airtight. Holds up beautifully for five days. Maybe even better by day three.
• Freezer Yep, this one freezes like a dream. Just portion it first. Thaw slow in the fridge.
• Reheating Microwave works. Oven is better if you’ve got time. Or just chuck it back in a pan and stir until it sings.

Let’s Answer a Few Questions!

What if I don’t have preserved lemon?
Grate a lemon. Squeeze a bit of juice. You’re most of the way there.

Can I make this ahead?
Absolutely. Honestly, it’s even better the next day. Something magical happens overnight.

Want more protein?
Toss in lentils. Or grilled tofu. Or just enjoy it as-is.

Is it spicy?
Not in a heat way. More of a warm, layered kind of spice. Add chili if you’re feeling bold.

Nutrition Facts (per serving)

• Calories: 200
• Carbs: 26g
• Protein: 5g
• Fat: 10g
• Sugar: 7g
• Fibre: 8g
• Sodium: 708mg

More Jamie Oliver Recipe:

• Jamie Oliver Savoy Cabbage Pasta
• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Mushroom And Chicken Risotto