Check out this Moroccan vegetable tagine cooking recipe
The Moroccan vegetable tagine, a traditional North African dish, boasts vibrant flavors and a rich vegetable content. Originating from Morocco, it's slow-cooked in a clay pot called a tagine. A staple in Moroccan cuisine for centuries, it features aromatic spices and versatility. Ideal for vegetarians and those seeking eggless options, it offers an authentic taste of Marrakech. Let's get cooking.
Gather the following ingredients
For this dish, you need: one large onion, two cloves of garlic, two carrots, one zucchini, one bell pepper, two tomatoes, one cup of chickpeas, 1/2 cup of raisins, three tablespoons of olive oil, one teaspoon each of cumin, coriander, paprika, and cinnamon, salt and pepper to taste, two cups of vegetable broth, and fresh cilantro for garnish.
Preparing the vegetables
Start by washing all your vegetables thoroughly under running water. Peel the carrots and chop all the vegetables into bite-sized pieces. This ensures they cook evenly and absorb the spices well. Mincing the garlic finely will release its aroma better into the dish. Keep these prepared vegetables aside as you move on to heating your tagine or cooking pot.
Spicing it up
In your tagine or a large pot over medium heat, add three tablespoons of olive oil. Once hot, add the chopped onions and minced garlic. Saute until they become soft and translucent but not browned—about five minutes should do it. Then stir in all your spices: cumin, coriander, paprika, cinnamon along with salt and pepper to taste. Cook for another two minutes until fragrant.
Adding vegetables and simmering
Add all your chopped vegetables to the pot along with diced tomatoes. Stir well to ensure they are coated with the spice mixture. Pour in two cups of vegetable broth—enough to just cover the veggies—and bring it to a simmer. Cover with a lid or, if using an actual tagine, cover it with its conical lid, which helps circulate steam back into the dish.
Final touches and serving
Simmer on low heat for 30-40 minutes until the vegetables are tender but not mushy, stirring occasionally to prevent sticking. Add raisins five minutes before turning off the heat, allowing them to plump and add a sweet contrast. Serve the tagine hot, garnished with fresh cilantro, alongside couscous or bread for soaking up the sauce. Enjoy this authentic Moroccan vegetable tagine.
