Moroccan Vegetable Tagine: savour the flavours of North Africa
- Gluten free
- Nut free
- Dairy free
Medium, ready to eat in 55 minutes
How can one dish take my senses instantly to the souks of Marrakesh? Vegetable Tagine is a delightful Moroccan stew made with an assortment of vegetables, aromatic spices, and dried fruits. It's slow-cooked to perfection in a special clay pot called a "tagine," which helps infuse the dish with rich flavours.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 courgette, sliced
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) chopped tomatoes
- 250ml vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- Pinch of saffron threads (optional)
- 50g dried apricots, chopped
- 50g pitted green olives
- Fresh coriander leaves, for garnish
- Salt and pepper to taste
Method
- Heat the olive oil in a tagine or a large, heavy-based saucepan over medium heat. Add the chopped onions and garlic, and fry until the onions are softened and translucent.
- Add the sliced carrots, cubed potatoes, and chopped peppers to the tagine. Cook for a few minutes until the vegetables start to soften.
- Stir in the sliced courgette, chickpeas, chopped tomatoes, and vegetable stock.
- Add the ground cumin, coriander, cinnamon, ginger, turmeric, and saffron (if using). Season with salt and pepper to taste. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the tagine with its lid or use a tight-fitting lid for the saucepan.
- Let the Vegetable Tagine simmer gently for 30-40 minutes or until the vegetables are tender and the flavours have melded together.
- Stir in the chopped dried apricots and pitted green olives. Cook for an additional 5 minutes to allow the flavours to blend.
- Garnish with fresh coriander leaves before serving.
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