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Top 13 Moroccan Chermoula Recipes For Vegetarians & Vegans

Also called Charmillah or Sharmoula this authentic and delicious marinade is actually quite famously used for Moroccan Fish Tagine, or marinating the fish in before frying. In addition to this it is used as a base for many Moroccan salads and vegetable Tagines.

This aromatic Charmillah Paste is a life saver and must have of every home, whether your a big family or a single professional living alone. This All-in-1 Moroccan spice paste cuts cooking time in half when you have hungry little ones to feed or after a long days hard work. The Charmoula paste base has all the flavoursome spices you need for a delicious, healthy, home cooked meal. Some of which include, organic Moroccan Olive oil, freshly crushed garlic & green herbs, Moroccan harissa paste, freshly squeezed lemon juice and spices.

Here we have collected the top best Vegetarian and Vegan friendly Moroccan Recipes you can try at home with Azizati freshly made to order Charmoula Paste:

Best 13 Moroccan Chermoula Recipes

Za3louk (Zaalouk) Kromb – Moroccan Cabbage With Spinach

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

 

This Moroccan salad’s main ingredient is cabbage, but I’ve added some fresh chopped spinach too. Usually it’s either, cabbage or spinach but not both, but I like both, so I was creative 😉

Feel free to experiment it with Kale, Methi & Nettle Leaf

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,bakoulla,nettle leaf,kale

I can happily have this just by itself with some olives and fresh homemade bread, if you have it like this it’s even better when served with hot Moroccan mint tea… aaahhhhh!

Although this is called a salad and popular served as a side dish around the table of a meaty main course, many enjoy it just as it is!

Ingredients:

  • 1 cabbage, washed, chopped and boiled or steamed until medium soft
  • 1 bunch or fresh spinach washed & chopped
  • 1-2tblsp Azizati Chermoula Paste
  • 1-2 tblsp vegetable oil
  • Green chopped chillies (if you like it hot)

Method:

  • Cut and wash your cabbage & spinach and set aside
  • Boil the cabbage separately in some salt water until medium soft. (or if you can steam it this is better)
  • Put a pan to heat over the stove with the oil & add Azizati’s Chermoula paste, additional lemon juice can be added if required at this point with the chillies.
  • Stir fry slightly before adding the spinach. Be careful not to burn the spices, just allow the aroma to rise slightly first.
  • Add the cooked cabbage to the pan shortly after the spinach has stir fried for a bit and give it a good stir, you may add some water to prevent sticking but very little, adjust salt to taste & leave under a low heat for about 5 mins.
  • This is good to serve hot or cold 😉
Za3louk (Zaalouk) Boudenjel – Moroccan Aubergine & Pepper Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,eggplant,aubergine,vegan,vegetarian

This delicious salad can be served hot in winter or cold in summer, it serves as a side dish and is often complimented with marinated olives and homemade Moroccan bread.

When I’m dieting I can have a generous serving of this with a wholemeal pitta for lunch and it calculates to be less than 200 calories, at one point I was even enjoying it as a breakfast with olives and a mug of green tea with mint. A tasty and satisfying healthy dish!

Ingredients:

  • 2 Large or 4-5 small Aubergines– peeled, washed and cut into cubes
  • 1/2 bunch of parsley washed and chopped
  • 1 green bell pepper – diced
  • 2 chopped green chillies- (if you like it hot)
  • 3 medium sized Tomatoes- peeled and chopped
  • 1-2 tblesp Azizati’s Chermoula paste.

Method:

  • Wash the aubergine well, peel or half peel them and then cut into small cubes.
  • Place into a steamer and steam or roast until soft – (you can cook whole first and then cut if you prefer, whichever is easier for you)
  • Add the olive oil into a saucepan and heat a little bit before adding Azizati’s Chermoula Paste.
  • Keep over a low heat and stir well for a few minutes while the spices are infused before adding the chopped green pepper.
  • When the pepper has softened stir in the chopped fresh tomatoes.
  • Cook for a few more minutes before adding your steamed or roasted aubergine cubes.
  • Mix well and let simmer over a low heat until all the moisture has evaporated.
  • Serve hot or cold garnished with freshly chopped parsley or cut lemon.
  • This dish is traditionally served on the side as a salad, with olives and freshly baked Moroccan bread
Batata T’qolia – Moroccan Sweet Potato & Chickpea Tagine

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty

This type of Tagine is called a T’qolia where I’m from, or in some cases Zaalouk, this is normally the case with anything made from the charmillah/charmoulah paste consisting of olive oil, lemon juice, cumin, paprika and garlic, anything made from this delicious marinade or dressing is usually called T’qolia, so this is called Batata T’qolia which means potato tomato Tagine!

Ingredients:

  • Olive Oil
  • 1-2 tblsp Azizati’s Chermoula Paste
  • 2-3 Medium Sweet Potatoes – cut into chunky cubes
  • 1 carrot – (optional) cut in a similar way to the potatoes
  • 1 Green Bell Pepper
  • 1tsp Sugar – (optional) to balance the flavour
  • 1 tin of chickpeas – washed & drained
  • 3-4 fresh tomatoes peeled and chopped small or ½ tin of chopped tomatoes
  • Fresh chopped chillies – (if you like it hot)

Method:

  • Add the olive oil into a pan followed by Azizati’s Chermoula Paste and chillies (if using)
  • Heat and infuse the flavours of the paste for a few minutes before stir frying in the sweet potato and carrot.
  • Add the tomatoes, sugar and chickpeas followed by the green pepper and let simmer
  • After about 10 mins the vegetables would have released their flavours and cooked nicely, and juices would have made a thick sauce, if at any stage the mixture has absorbed too much feel free to add some water to adjust it to your desired consistency.
Loubia – Moroccan White Kidney Bean Tagine

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,foul,white kidney beans,vegan,vegetarian

This is a healthy & delicious Bean Tajine that is made the exact same way as the above sweet potato and chickpea Tajine but instead of adding potatoes and chickpeas you add 2 tins of washed and drained white kidney beans.

Ingredients:

  • Olive Oil
  • Juice of 1/2 lemon
  • 1-2 tblsp Azizati’s Chermoula Paste
  • 2 tins White Kidney Beans – washed & drained
  • 1tsp Sugar – (optional) to balance the flavour
  • 5-6 fresh tomatoes peeled and chopped small or 1 tin of chopped tomatoes
  • Fresh chopped chillies – (if you like it hot)
  • 1 bunch of Fresh Spinage – (optional) washed & chopped
  • Water (if needed)

Method:

  • Add the olive oil into a pan followed by Azizati’s Chermoula Paste and chillies (if using)
  • Heat and infuse the flavours of the paste for a few minutes before stir frying in the chillies & spinach (if using).
  • Add the tomatoes and sugar followed by the washed & drained beans and let simmer
  • After about 10 mins the beans would have absorbed the flavours and cooked nicely and the juices would have made a thick sauce, if at any stage the mixture has absorbed too much feel free to add some water to adjust it to your desired consistency.
Shlada Khizzo – Moroccan Carrot Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

This carrot salad is a Moroccan all time classic, it’s easy, tasty, quick and healthy. The recipe perfectly illustrates how the simplest ingredients are often the best, and in this case, it only requires 3 ingredients for its preparation!

Ingredients:

I still have flashbacks of my mum making this salad as a side dish when we were expecting visitors. There were piles of carrots being peeled, sliced and steamed before seasoning with her tasty chermoula paste. Many people like to add chickpeas to it, but we prefer it just as it is or on a bed of lettuce, topped with olives and crotons!

Method:

  • In a medium sized pan, bring water to the boil, add the carrots and reduce the heat to medium heat.
  • Gently cook the carrots until lightly crisp and tender (10 to 20 mins depending on the size of your sliced/chopped carrots).
  • Drain, rinse under cold water and drain again, then set aside.
  • Gently warm the chermoula paste in a pan with some olive oil just until it gives out its aromas then take off the heat and combine the cooked carrots with the dressing.
  • This can be served warm or cold.
Batata Harra – Arabic Chilli Potato Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

This is a traditional Arabic potato salad often served in most Arabic restaurants and parties. It’s always been one of my favourites, being a potato lover, I’m always looking for new ways to serve and cook potatoes.

This salad is a brilliant side dish to any meal and I also present it alongside other green salads. It can be served hot or cold and even pre-prepared the day before for when you’re expecting guests the next day.

 

 

Ingredients:

  • Azizati’s Charmoula Paste
  • Juice of ½ Lemon
  • 1 tblesp Vegetable Oil
  • ½ Red Pepper
  • 2 green chillies
  • Handful of chopped fresh Parsley
  • 4-5 Medium Potatoes

Method:

  • Peel, wash and chop the potatoes into medium sized cubes and then lightly deep fry until just turned brown and put aside
  • In a large frying pan or wok, add the olive oil along with 1 table spoon of Azizati’s Charmoula Paste and additional lemon juice if required.
  • When it has heated and started to sizzle slightly add the chopped pepper & optional chilli (if you like it extra hot) and stir until slightly softened.
  • Then turn off the heat and add your fried potatoes and fresh chopped parsley before stirring well until juices have mixed around the potatoes nicely.
  • Leave to stand for at least 10-15 minutes so that the potato can absorb the marinade and flavour.
T’qolia Khodra – Moroccan Vegetable Tagine

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

This Moroccan Tagine (Tajine) is like a thick tomato stew with delicious chunky vegetables. It’s a hearty meal, generally eaten with khobz dar (freshly homemade bread). A healthy and wholesome family meal eaten together from one big plate.

Ingredients:

  • 1 Large onion– peeled & sliced
  • 2-3 tblsp olive oil
  • 2 tblesp Azizati Charmoula Paste
  • 5 Fresh Tomatoes- peeled and chopped (or you can use 1 tin can)
  • 1/4 pint or water
  • 2 tsp Sugar
  • 2 fresh green chillies (chopped)– (if you like it hot)
  • 1/2 fresh cauliflower- cut into similar sized florets
  • hand full of frozen or fresh peas
  • 1 large Carrot – peeled and sliced into long quarters
  • Pumpkin – sliced in proportion with the other veggies
  • 1 parsnip – peeled & sliced like the carrots
  • 2-3 medium potatoes – peeled, washed and quartered

Method:

  • Place the olive oil in a Tagine if you have one, if not you can use any stew suitable cooking pot.
  • Put under a low heat and continue to add the sliced onions
  • Stir occasionally until brown then add your Azizati Charmoula Paste and chopped chillies, if you are using chilli.
  • Mix a little with a wooden spoon then add the tomatoes and sugar
  • When you see the tomatoes dissolve and change into a lighter colour you can add the veggies followed by the water.
  • Cover your Tagine or pot and leave to cook for about 15-20mins or until the vegetables are done.
  • I usually add the potatoes and carrots first and cook for a few minutes before adding the parsnip & pumpkin, leaving the cauliflower and peas till last as they take the least time to cook.
  • Feel free to experiment with other veggies that you prefer and share your results with us in the comments section!
Shakshouka Bayd – Moroccan Pouched Eggs in Tomato Sauce

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegetarian

This is obviously not vegan because it has eggs but its ok for vegetarians and those on a gluten free, low carb or protein rich diet!

This is a delicious breakfast recipe that’s very popular in North Africa and the Arab world, where it originally come from, but now it’s well known worldwide and proved to be quite a hit in the west too!

Moroccans call it Baayd bil Madicha where I’m from, which means eggs with tomatoes 😉

The eggs are traditionally pouched in a tomato, onion & pepper sauce that’s infused with beautiful Mediterranean flavours, perfect for waking you up!

Growing up I never saw my mother making it with onion and chopped fresh pepper when having it for breakfast, but she did when we had it for a quick lunch, I have no idea why this was, but it just stuck with me like that. So today, as we had it for breakfast; I didn’t stir fry the onions and pepper first before adding the Charmoula and tomatoes.

Vegans can stir fry the onions and peppers in the charmoula paste, then add the tomatoes leaving out the egg. This will make a delicious salsa sauce you can have on top of toast, pitta or ciabatta bread accompanied with olives this can make just as good breakfast as the shakshouka 😉

Ingredients:

  • ½ tblsp Azizati’s Charmoula Paste
  • 5-6 Fresh Tomatoes – peeled and chopped (or you can use 1 tin of Tomatoes)
  • Some Fresh chopped Parsley for Garnish.
  • 2 tblsp Olive Oil
  • 1 tsp Sugar – optional to balance the flavour
  • 4 Organic Free Range eggs
  • 1/2 onion & 1/2 green pepper (chopped small) – this is optional, if you choose to add these to your shakshouka, stir fry them first in the olive oil before adding the other ingredients

Method:

  • Heat the oil up in a frying pan then add Azizati’s Charmoula Paste, stir fry for a bit and then add the chopped tomatoes followed by the sugar if your using it. (a fresh chopped chilly is optional)
  • When the tomatoes have dissolved into a pulp you can make a small hole in each corner to crack the 4 eggs straight into the corners of the pan, leaving room between each for expansion.
  • Sprinkle a little salt and black pepper on top, Cover and leave under a low heat until the egg whites are set and yolks still runny.
  • Garnish with some fresh chopped parsley and serve with olives and Toasted Pitta 😉

 

Taktouka – Moroccan Roasted Pepper & Tomato Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,peppers,tomatoes,vegan,vegetarian

 

This delicious roasted pepper & tomato salad is an old family favourite, it is also another side dish and it can be eaten hot in winter or cold in summer.

I remember my dad introducing me to having it with a fried egg for breakfast. I loved it straight away because I wasn’t too keen on peppers as a kid, not due to flavour but due to the skin.

Roasting the peppers & tomatoes, then allowing them to cool in a container or plastic bag makes it easy to peel the skin off before chopping small. So you can enjoy the taste without suffering the skin texture 😉

I grew up seeing the elders roasting them in the public ovens until charred, the sweet tasty aroma used to make its way down the streets of Morocco leaving everyone longing for the taste. These days many choose to just char them on the hob but personally I still prefer the traditional method of putting them in the oven or grill.

Ingredients:

  • 2 lbs of Tomatoes
  • 1 lb of fresh green bell Peppers
  • 2-3 tblsp Azizati’s Charmoula Paste
  • 1-2 tsp Moroccan Vinegar or white wine vinegar
  • 1 tblsp Olive Oil

Method:

  • Roast the peppers and the tomatoes in a pre-heated oven under medium heat (this usually takes about 20-30mins turning them over a couple of times then finishing them off under a grill until the skin is dark, loose and flaky.
  • When done place inside a container or plastic bag to cool.
  • Once they are cool, peel them & remove the seeds before chopping into small squares.
  • Add the olive oil into a cooking pot or stir-frying wok followed by Azizati’s Charmoula paste
  • If you like chilli you may want to add a couple of fresh green chillies at this point
  • Put under a low heat while giving it a good stir.
  • Then add the vinegar followed by the chopped roasted peppers and tomatoes.
  • Mix well and let cook for about 10mins or until the moisture is evaporated
  • Serve however you please ;).
Moroccan Olive Marinade

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

Azizati’s Charmoula Paste makes the perfect marinade for olives. Buy your preferred olives, Spanish, Moroccan, black, green or red, pitted or un-pitted, hey, you can even make a mix!

Then add any amount of our Moroccan charmoulah paste to suit your acquired taste. If you like your chillies why not purchase and add our homemade freshly made to order extra hot Harissa paste too!

Give it all a good mix and add some cut pickled gherkins and there you have a great flavorsome side appetizer suitable for any time or meal of the day!

Moroccan Cauliflower Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,vegan,vegetarian

This traditional Moroccan side dish is the same as the cabbage one but instead of using cabbage in this case we use cauliflower instead.

It makes a great tasty spread on top of pitta or however, if you combine some sliced olives and salad you can create some exotically spiced up sandwiches, baguettes and wraps. If you do choose to have it like this, it’s even better when served with hot Moroccan mint tea… aaahhhhh!

Although this is called a salad and popular served as a side dish around the table of a meaty main course, many enjoy it just as it is with freshly home baked bread!

 

Ingredients:

  • 1 cauliflower, washed, chopped and boiled or steamed until medium soft
  • 1-2tblsp Azizati Charmoula Paste
  • 1-2 tblsp vegetable oil
  • Green chopped chillies (if you like it hot)

Method:

  • Cut and wash your fresh cauliflower
  • Boil or steam it in some salt water until medium soft.
  • Put a pan to heat over the stove with the oil & add Azizati’s Charmoula paste, additional lemon juice can be added if required at this point with the chillies.
  • Stir fry slightly and be careful not to burn the spices, just allow the aroma to rise slightly first.
  • Add the cooked cauliflower to the pan and stir fry for a bit, give it a good stir, you may add some water to prevent sticking but very little, adjust salt to taste & leave under a low heat for about 5 mins.
  • When the cauliflower has softened and absorbed in all the flavours you can mash it down into a smoother textured mix.
  • This is good to serve hot or cold 😉
Moroccan Green Bean Salad

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,green bean,vegan,vegetarian,salad

This delicious salad appetizer can be served hot in winter or cold in summer, it serves as a great side dish and is often complimented with marinated olives and homemade Moroccan bread.

Green beans have many health benefits and are very low in calories so when I’m dieting I can enjoy a generous serving of this with a wholemeal pitta for lunch and it calculates to be less than 200 calories. A tasty and satisfying healthy dish!

Ingredients:

  • 1 medium onion – sliced or diced
  • About 4 cups of organic fresh green beans – frozen is ok but not as nice
  • 2 chopped green chillies- (if you like it hot)
  • 3 medium sized Fresh Tomatoes- peeled and chopped
  • 1-2 tblesp Azizati’s Charmoula paste

Method:

  • Wash the green beans well, nip off the ends and then cut into smaller size if they are really long.
  • Place into a steamer and steam with some salt until soft (you can boil if it’s easier for you)
  • Add the olive oil into a saucepan and heat a little bit before adding Azizati’s Charmoula Paste.
  • Keep over a low heat and stir well for a few minutes while the spices are infused before adding the chopped onions and green chillies if your using them.
  • When the onions have caramelised stir in the chopped fresh tomatoes.
  • Cook for a few more minutes before adding your steamed or boiled green beans.
  • Mix well and let simmer over a low heat until all the moisture has evaporated.
  • Serve hot or cold garnished with freshly chopped parsley or cut lemon.
  • This dish is traditionally served on the side as a salad, with olives and freshly baked Moroccan bread
Foul T’qolia – Moroccan Fava Bean Tagine

cabbage,charmoula,recipes,Moroccan,herbs,spices,health,beauty,foul,fava beans,vegan,vegetarian

This delicious Salad or Tagine can be cooked in the exact same way as the Green Bean salad above where the fava beans are steamed or boiled separately if you want it in a salad form, or you can cook it in the exact same way as the vegetable T’qolia Tagine when the fava beans will be cooking in the tagine with some extra tomatoes and added water for a more saucier stew consistency.

Either way is delicious but the salad way is for a side dish serve and the Tagine way is for a main dish serve 😉

We hope you have found our selection of Vegan Moroccan Charmoula recipes informative and inspirational. They are always a hit in Moroccan themed dinner parties and picnics.

Please give us your feed back if you choose to make any of them, we will be happy to view your results!

 

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Comments

One comment

    Luxury Car Rental Dubai

    October 28, 2018

    Awesome article. Waiting for your next blogs ❤️



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