Ingredients
Scale
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- 2 large carrots, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup butternut squash, cubed
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) chopped tomatoes
- 1/2 cup vegetable broth or water
- 1/4 cup raisins or dried apricots, chopped
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Toasted almonds or pine nuts, for garnish (optional)
Instructions
- Prepare the Ingredients:
- Chop the onion, garlic, and vegetables as per the ingredient list. Set them aside for easy access during cooking.
- Heat the Olive Oil:
- In a large tagine pot or a heavy-bottomed pot, heat the olive oil over medium heat.
- Sauté the Aromatics:
- Add the chopped onion to the pot and sauté for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and continue to sauté for another minute, ensuring the garlic does not burn.
- Add the Spices:
- Sprinkle in the ground cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices, releasing their aromas.
- Incorporate the Vegetables:
- Add the sliced carrots, zucchinis, bell peppers, and butternut squash to the pot. Stir to combine the vegetables with the spiced onion and garlic mixture.
- Add the Liquids:
- Pour in the chopped tomatoes and vegetable broth or water. Stir well to combine all the ingredients.
- Season and Sweeten:
- Add the drained chickpeas and chopped raisins or dried apricots for a touch of sweetness. Season with salt and pepper to taste.
- Simmer the Tagine:
- Cover the pot with a lid and reduce the heat to low. Allow the tagine to simmer for about 45 minutes to an hour, or until the vegetables are tender and the flavors have melded together.
- Garnish and Serve:
- Once the tagine is cooked, remove it from the heat. Garnish with fresh cilantro or parsley and toasted almonds or pine nuts, if desired.
- Enjoy:
- Serve the Moroccan Vegetable Tagine with couscous, rice, or crusty bread.
Nutrition
- Serving Size: one normal portion
- Calories: 280
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 7g