Recipe for Moroccan Vegetable Tagine
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 large carrots, peeled and sliced
- 2 zucchinis, sliced
- 1 bell pepper, any color, chopped
- 3 large tomatoes, chopped
- 1 cup chickpeas, drained and rinsed (canned or cooked)
- 1 cup vegetable broth
- 1/2 cup dried apricots, sliced
- 1/2 cup raisins
- Fresh cilantro, chopped (for garnish)
- Almonds, toasted and slivered (for garnish)
Special Utensils and Appliances:
Directions:
- Prepare the Base: Heat olive oil in the tagine or Dutch oven over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent. Stir in the cumin, coriander, cinnamon, ginger, cayenne pepper, salt, and black pepper, cooking for another minute until fragrant.
- Add Vegetables: Add the carrots, zucchinis, bell pepper, and tomatoes to the pot. Stir well to coat the vegetables with the spices.
- Simmer: Add the chickpeas and vegetable broth to the tagine. Bring the mixture to a simmer, then reduce the heat to low. Cover with the tagine lid or Dutch oven lid and let it cook slowly for about 30-40 minutes, or until the vegetables are tender.
- Add Dried Fruits: Stir in the dried apricots and raisins, and continue to cook for another 10 minutes. The fruits will add a hint of sweetness and help thicken the sauce.
- Garnish and Serve: Once the vegetables are tender and the flavors melded, remove from heat. Garnish with chopped cilantro and slivered almonds before serving. Serve hot, ideally with couscous or crusty bread to soak up the delicious sauce.
This dish celebrates the essence of Moroccan cuisine, offering a hearty, comforting, and aromatic meal that’s perfect for a cold evening or a festive gathering.