Try this Moroccan spiced veggie tagine recipe
The Moroccan spiced veggie tagine is a vibrant, flavorful dish from North Africa. Traditionally cooked in a clay pot known as a tagine, it infuses the vegetables with a depth of Moroccan spices. This vegetarian and eggless meal is not only packed with nutrients but also offers a hearty option for those keen on exploring international flavors. Let's get cooking this delightful dish.
Gather the following ingredients
You'll need one large onion, two garlic cloves, a red and a yellow bell pepper, two carrots, one zucchini, 400 grams of chickpeas and diced tomatoes each, 75 grams of dried apricots, 600 milliliters of vegetable stock, two teaspoons cumin, one teaspoon each of cinnamon and ginger, half a teaspoon turmeric, salt to taste, and cilantro for garnish.
Preparing the vegetables
Begin by preparing your vegetables. First, peel and finely chop the onion and garlic. Then, core and chop both the red and yellow bell peppers into bite-sized pieces. Peel the carrots, cutting them into thin slices. Lastly, slice the zucchini into half-moons. This preparation ensures that all vegetables cook evenly and fully absorb the flavorful spices.
Spice mix creation
In a small bowl, mix together the ground cumin, cinnamon, ginger, turmeric, and salt. Ensure these spices are well combined to create your tagine's distinctive Moroccan flavor profile. It's important to remember to adjust the salt according to your taste preferences. This blend of spices is crucial for achieving the authentic taste that defines this dish.
Cooking your tagine
Heat some oil in a large pan, or directly in your tagine if it's stove-top safe. Add onions and garlic, and cook until they are soft and translucent. Then add the prepared vegetables, chickpeas, and dried apricots. Stir everything together, then sprinkle over the spice mix you prepared earlier. Cook for about five minutes, allowing the spices to release their aromas.
Simmering your dish
Add canned tomatoes and vegetable stock. Bring the mixture to a boil, then reduce heat. Cover and simmer gently for about 30 minutes until vegetables are tender. If the sauce is too thick, add a little more stock to achieve the desired consistency. Serve hot, garnished with fresh cilantro, alongside couscous or rice for a complete meal.
