Moroccan Vegetable Tagine

First some Wiki Gyan: “Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid”.

Moroccan Vegetable Tagine

I would love to buy one of those cute looking Tagines, but I’m not sure if I’m going to use it that often to be spending money on it. Well anyway I used by saucepot to make this delicious vegetable tagine that tasted awesome the next day after all the flavors had a chance to marry.

Recipe is adapted from vegetarian times. I changed it a little bit since I didn’t have some of the ingredients on hand. Also the recipe uses the oven to cook the vegetables, but I used the good ol’ stove as I was pressed for time. It took about 30-40 minutes to make this very filling and nutritious dish.

Moroccan Vegetable Tagine
Recipe adapted from Vegetarian Times
First some Wiki Gyan: “Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, th...

Moroccan Vegetable Tagine

Summary

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  • Coursesoups & stews
  • Cuisinemoroccan
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M

Ingredients

Onion - small, chopped
1
Sweet potato - medium, peeled and cubed
1
Carrot - medium, peeled and chopped
1
Green Beans - chopped (I used frozen green beans)
1 cup
Broccoli - chopped into florets, about
2 cups
Chickpeas - drained and rinsed
16 oz. cans of
Tomato puree
1 cup
Garlic - minced
2 cloves
Ginger - minced
1"
Vegetable Stock
1 cup
Cinnamon stick
1"
Ground cumin
1tsp
Ground Coriander
1tsp
Sweet paprika
1tsp
Cayenne pepper
1/2 tsp
Salt & Pepper
to taste

Steps

  1. Heat 2tbsp oil in a large sauce pot; add onions, garlic and ginger and cinnamon stick; cook until the onions start to soften, about 5 minutes.
  2. Add ground cumin, coriander, paprika, salt and pepper. Saute till the spices are fragrant, about 1 minute.
  3. Add all the veggies, cover and cook till they are slightly tender, about 6-8 minutes.
  4. Add tomatoes & stock, bring to a boil; lower the heat and simmer until the veggies are completely tender, but not mushy; about 8-10 minutes.
  5. Just 5 minutes before the stew is done, add the chickpeas. Stir in chopped parsley before serving.
Moroccan Vegetable Tagine

I served this hearty stew with whole wheat couscous for a complete wholesome dinner.

Only 5 more days left for A.W.E.D-Morocco, rush in your entries before the end of day Friday, Oct 2nd.

Moroccan Vegetable Tagine
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