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Veggie tagine with apricot and hazelnut flavours

  • 3 carrots
    3 onions
    2 tomatoes
    salt & pepper
  • 4 courgettes
  • 1 sweet potato
    2 preserved lemons
  • 2 fennel bulbs
  • 3 medium aubergines
  • 1/2 bunch of coriander
  • 3 teaspoons of sugar
    1 tablespoon of vinegar
  • 4 tablespoons olive oil
  • 3 teaspoons cumin seeds
  • 1 pinch of mixed spice (coriander, ginger, turmeric, cinnamon, chilli)

  • 12 drops of apricot flavouring
  • 24 drops of hazelnut flavouring


  1. Rinse and dry the vegetables.
  2. Cut the fennel into quarters, the aubergines and courgettes into large slices and the preserved lemons into small cubes.
  3. Peel and quarter the carrots lengthways. Peel the sweet potato and cut into thick slices.
  4. Peel and chop the onions.
  5. Scald the tomatoes for 20 seconds, peel, seed and dice them.Preheat the oven to 180°C (th 6).
  6. In a bowl, mix the sugar and all the spices.
  7. Add the flavourings.
  8. In a frying pan, brown the onions, courgettes and aubergines in oil, then place in a tagine dish.
  9. Add the other vegetables, the diced lemon, the spiced sugar, salt and pepper and mix.
  10. Pour 40 cl of boiling water over the vegetables, cover with aluminium foil and bake for 40 minutes.
  11. Before serving, sprinkle with chopped coriander.

Flavours used in this recipe :