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Vegetable Tagine
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 carrots, peeled and sliced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/4 cup dried apricots, chopped
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Cooked couscous or rice for serving
Instructions
- In a large tagine or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the chickpeas, carrots, zucchinis, and red bell pepper to the pot. Stir to combine with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Cover and cook for 20-25 minutes, or until the vegetables are tender.
- Stir in the chopped dried apricots and sliced almonds. Season with salt and pepper to taste.
- Serve the vegetable tagine over cooked couscous or rice. Enjoy!
Vegetable tagine is a traditional North African dish, originating from Morocco. This flavorful and aromatic stew is named after the earthenware pot in which it is cooked. The dish typically consists of a variety of vegetables, such as carrots, potatoes, and bell peppers, cooked with an array of spices like cumin, coriander, and cinnamon. The slow cooking process allows the flavors to meld together, resulting in a rich and hearty dish. Renowned chefs like Yotam Ottolenghi have popularized vegetable tagine in their cookbooks, while restaurants in Marrakech and Fez serve up authentic versions of this beloved dish. For the best vegetable tagine, it's essential to use fresh, high-quality vegetables and a blend of aromatic spices. Alternatively, some chefs add dried fruits like apricots or prunes for a sweet and tangy twist.
60 min
4
250 calories
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