Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Author: Hello Ani

This Moroccoan Vegetable tagine is a rich, warm and comforting dish, similar to a stew. It is slow cooked with perfectly balanced sweet and lightly spicy moroccan spices.

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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 ½ inch dices
1 small zucchini - sliced into rounds
16 oz cooked chickpeas - rinsed and drained
¼ 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
½ bunch of cilantro
½ 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!

Nutrition

COURSE: Main Course, Side Dish

CUISINE: Maroccan, North African

KEYWORD: Moroccoan Tagine recipe, Tagine, Vegetable Tagine

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