Inspiration from Meghan

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The Meghan Orange Zest Tagine



It all started with this gorgalicious ceramic dish with a lid that I picked up at my absolute favourite-if-it-didin’t-exist-I’d-be-naked-store Anthropologie. I saw it and immediately thought, TAGINE central. I don’t know why. Just something about being able to open that lid, have the steam burst out and my getting to announce a fine tah-dah to my dining companion.

The thing is, I am pretty sure I have never actually had a tagine before that I liked. They most often had lamb in them and I am just not that in to eating laaa-aaaa-aaamb. But when fall rolls in, something in the abundance of root veggies at the market, combined with my desire to eat cozy food and not have to work that hard for it, made this one bought adventure a must.

I am now thinking that I may need to create a Moroccan themed cooking class for the new year. This baby is a winner. A version of it will even be making the cut into my book. You just wait and see!

What I loved about this was the addition of the super powered ingredients: Organic Orange Zest (I’m talking about the peel from organic oranges, by the way.)

5 Reasons Why Orange Zest Rocks :

  1. Contains hespetidin- an antioxidant that helps normalize blood pressure more effectively than some prescription drugs.
  2. Contain natural oil which is utilized by the body to help keep the elasticity of veins and arteries; it will also help keep skin strong, elastic and young!
  3. A good source of pectin, a fiber that helps prevent constipation and promotes the production of healthy bacteria in the gut.
  4. Aids in digestion and relieve gastrointestinal problems such as acidity, heartburn, gaseousness, diarrhea and the digestion of fatty foods.
  5. Contains anti-inflammatory properties and has been shown some promise in fighting certain types of cancer including breast cancer.
I guess I should let you know that every recipe I researched used lemon zest. Also good but oranges are more fun.


The Meghan Orange Zest  Tagine

  • 2 tablespoons olive oil
  • 2 red onions, diced
  • 4 cloves garlic, minced
  • 2 Tbs ginger, grated
  • 2 tsp ground cumin
  • 2 bay leaves
  • 2 tsp ground coriander
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 (4 inch) cinnamon stick
  • 6 cups mixed root veggies (i used turnips, carrots, sweet potatoes)
  • 1 (15 ounce) can organic chickpeas, drained
  • 2 tomatoes, diced
  • 2 Tbs goji berries
  • 1-2 tsp orange zest
  • 2 cups water


  • Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is warm.
  • Add the onion, garlic, ginger, cumin, bay leaves, coriander, sage, rosemary, and cinnamon stick.
  • Cook and stir for 5 minutes, until onion is tender and translucent.
  • Stir in mix of vegetables, chickpeas, tomatoes, goji berries, orange zest and water.
  • Bring the mixture to a boil.
  • Reduce heat, cover the pot, and simmer about 35 minutes, stirring occasionally, until the veggies are tender.
  • Remove the stew from heat, and serve over quinoa or whole grain of choice.
Question Of The Day: What is your favourite one pot autumn meal?

10 responses to “The Meghan Orange Zest Tagine”

  1. TREVOR JOHNSTON (@trevmoy) (@trevmoy) (@trevmoy) says:

    The Easiest Meal Ever: The Meghan Tagine: It all started with this gorgalicious ceramic dish with a lid that I p…

  2. Marilene says:

    You read my mind…I have seen a few interesting tagine recipes lately and have been trying to figure out how I can fit one into my already over-stocked, tiny kitchen. I have homemade organic preserved lemons from a friend I want to use in the tagine too.
    Of course I love my one pot wonders (next class Nov. 20)…any soup warms my soul in this cool, dark Fall weather.

  3. Kristin (Cook, Bake, Nibble) says:

    This looks delicious! I love using citrus zest, and all of those benefits are going to make me want to use it more, score! :)

  4. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Get ready for the easiest and most delicious meal there ever was!

  5. melanie says:

    Hi there! This sounds so good. May I ask how you use tangerine essential oil? Thanks!!:) Love your blog so much!!!

    • Meghan Telpner says:

      Food grade tangerine essential oil can get dropped into just about anything! I love it in my water, to sweeten smoothies, ice creams and in my homemade beauty care products.

  6. janet @ the taste space says:

    I love adding orange zest to my stews as well. I recently made a Brazilian black bean stew with red peppers and sweet potatoes with orange zest and lime juice and it was wicked awesome. This tagine looks great, too!

  7. Jen Saunders (@jensaundersyoga) says:

    “@meghantelpner: Easy and elegant is where it’s at!” looks yummy!

  8. Leesie (@SeasLife) says:

    Great info about orange peel and its benefits! via @meghantelpner

  9. Irene @ H.E.S.H. says:

    I don’t usually include the zest when I am cooking something but after reading this informative blog it made me think twice and convinced me to add it in my dishes. Aside from its nutritional values, zest made my dishes tastier.

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