Moroccan Vegetable Tagine
A delicious and hearty vegetable dish from Morocco, simmered in flavorful spices and topped with tender vegetables. Serve with couscous for a complete meal.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 onion - chopped
- 2 cloves of garlic - minced
- 1 tsp ginger - grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 can - 15 oz diced tomatoes
- 2 cups vegetable broth
- 1 cup cauliflower florets
- 1 cup carrot - chopped
- 1 cup zucchini - chopped
- 1 cup bell pepper - chopped
- 1 cup chickpeas - drained and rinsed
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, and ginger and sauté for 2-3 minutes.
- Add the ground cumin, coriander, paprika, turmeric, and cinnamon. Stir well to combine.
- Add the diced tomatoes and vegetable broth. Bring to a simmer.
- Add the cauliflower, carrots, and zucchini. Stir well and let it simmer for 10 minutes.
- Add the bell pepper and chickpeas and let it simmer for an additional 10-15 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, topped with fresh cilantro or parsley.
Notes
For a heartier meal, add diced potatoes or butternut squash.
You can also add some raisins or dried apricots for a touch of sweetness.
Adjust the spices to your taste and add more or less depending on your preference.