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Vegetable Moroccan Tagine
Created by: Howcan Team
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 cup chickpeas, cooked
- 1/2 cup dried apricots, chopped
- 1/4 cup green olives
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large tagine or Dutch oven, heat 2 tbsp of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Stir in 1 tsp of ground cumin, 1 tsp of ground coriander, 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/2 tsp of ground turmeric, and 1/4 tsp of cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
- Add the diced sweet potato, sliced carrots, sliced zucchini, diced red bell pepper, cooked chickpeas, chopped dried apricots, and green olives to the tagine. Stir to combine.
- Cover and simmer for 30-40 minutes, or until the vegetables are tender, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the vegetable Moroccan tagine with couscous or crusty bread. Enjoy!
The history of Moroccan Tagine dates back to the Berbers, who used the cone-shaped clay pot to slow-cook meats, vegetables, and spices over hot coals. This traditional North African dish has evolved over centuries, with each region adding its own unique twist. Chefs in Marrakech are known for their use of preserved lemons and olives, while those in Fez favor a sweeter flavor profile with the addition of dried fruits like apricots and prunes. Today, the best version of this dish can be found in the bustling markets of Casablanca, where vendors expertly layer a colorful array of vegetables like carrots, eggplant, and bell peppers, creating a vibrant and flavorful Tagine. To make the perfect Tagine, it's crucial to get the spice blend just right, with a mix of cumin, coriander, and cinnamon, and to slow-cook the dish to tender perfection. For a twist on the traditional method, some chefs recommend using a stovetop Tagine or even a slow cooker for equally delicious results.
80 min
4
350 calories
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