This Moroccoan Vegetable tagine is a rich, warm and comforting dish, similar to a stew. It is cooked low and slow with perfectly balanced sweet and lightly spicy moroccan spices. Scented with cinnamon, aromatic ras el hanout, and spicy harissa. Sweet apricots with a twist of lemon and fresh herbs such as parsley and coriander bring this exotic dish together.
HOW TO MAKE A MOROCCAN TAGINE
Typically a moroccan tagine is cooked in a cone-shaped cooking vessel that is made of clay, or ceramic. The tagine's conical shape provides a unique moist, hot cooking environment. The base is wide and shallow, and the tall lid fits snug inside. Vegetables are roughly chopped in big chunks, and lightly cooked with onion, garlic and spices. The liquid is then poured over the vegetables, and pot is covered with the lid. Place in the oven or leave it to cook on the stovetop. Since the tagine creates steam as it cooks, you don't need to add too much liquid to the dish. The pot seals in all of the flavorful ingredients together, and the moisture from the sauce and vegetables create a self-basting, flavor enhancing delicious dish.
WHAT IF YOU DON'T HAVE A TAGINE?
Other good choices are using a slow cooker, or a shallow pan with lid. Also, a baking dish made of clay will give you the same results. If using a baking dish, cover tightly with foil and bake in a 275 degree F oven for 2 hours.
WHAT TO SERVE WITH TAGINE
- French Bread, Pita Bread
- Yoghurt dip with citrus and olives
- Mixed Salad with lettuce, onions, tomatoes, cucumber and olives
- Couscous
- Tabbouleh
- Moroccan Rice with dried fruit
A good choice is bread, and a yoghurt dip with citrus and olives on the side.
Recipe
Moroccan Vegetable Tagine
Ingredients
- 1 yellow onion - chopped
- 6 cloves garlic - roughly chopped
- 1 russet potato - peeled and cubed
- 1 small sweet potato - peeled and cubed
- 2 carrots - peeled and sliced into rounds
- 1 red pepper - cut into ยฝ inch dices
- 1 small zucchini - sliced into rounds
- 16 oz cooked chickpeas - rinsed and drained
- ยผ cup apricots - roughly chopped
- salt and pepper to taste
- 1 teaspoon coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground harissa
- 1 teaspoon ras el hanout
- 1 teaspoon smoked paprica
- 16 oz ca whole peeled tomatoes
- 2 cups hot vegetable, or chicken broth
- 1 lemon - juiced
- ยฝ bunch of cilantro
- ยฝ bunch flat leaf parsley
Instructions
- 1. Heat olive oil in a large wide pan (medium heat), add the onion and sautee for 3 minutes. Then add the garlic, and all chopped veggies. Season with salt, pepper, and all other spices. Cook, stirring regularly, for 10 to 15 minutes until the vegetables have started to soften and are lightly browned.2. Stir in the chopped apricots, chickpeas, tomatoes, and broth. Cover with a lid, reduce the heat to medium - low and leave to cook gently for about 20 to 25 minutes until all of the vegetables are tender.Stir in the lemon juice to taste, the chopped parsley and cilantro. Taste and adjust seasoning, adding a bit more salt and harissa spice to your liking.Serve hot with couscous, rice, or bread. Enjoy!
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