Vegetable Tagine
Morocco's fragrant slow-braised stew — a constellation of root vegetables (sweet potato, carrot, turnip), chickpeas and dried apricots in a deeply spiced sauce of ras el hanout, cumin, coriander, saffron and preserved lemon, slow-cooked in the conical clay tagine until everything is tender and the sauce rich. Served with couscous.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
In a tagine or heavy casserole, heat olive oil over medium heat. Soften onion for 8 minutes. Add garlic and all the spices (ras el hanout, cumin, coriander, cinnamon, ginger); fry 1 minute.
About 5 min
Add the harder vegetables (sweet potato, carrot, turnip). Stir to coat with spices.
About 11 min
Add tomatoes, stock, saffron water, preserved lemon, dried apricots, chickpeas and honey. Season.
About 11 min
Bring to a gentle simmer. Cover (or put on the conical tagine lid) and cook over very low heat for 35 minutes.
About 11 min
Add the courgette. Continue cooking covered for 20 minutes until all vegetables are tender and the sauce has reduced to a rich, thick consistency.
About 11 min
Serve directly from the tagine over couscous. Top with fresh coriander, toasted almonds. Offer harissa on the side. The combination of sweet apricot, warm spice and the saline brightness of preserved lemon is the soul of Moroccan cooking.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 14 g
- Carbs
- 72 g
- Fat
- 10 g
- Fibre
- 14 g
- Sugar
- 20 g
- Sodium
- 480 mg
Contains: nuts
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Recipe by Boon Tools.