Moroccan Vegetable Tagine
A rich and flavorful Moroccan vegetable tagine served with warm couscous or rice.
Equipment
- Chopping board
- Chopping knife
- Wooden spoon
- Saucepan
- Measuring cup
- Peeler
- Stove
Ingredients
- 20 ml vegetable oil
- 1 small red onion thinly sliced
- 4 cloves garlic thinly sliced
- 1 small chunk ginger peeled and finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp harissa paste or 1/4 tsp of chili powder
- 1 large sweet potato peeled and cut into chunks
- 2 carrots diagonally sliced
- 400 g tin of chopped tomatoes
- 2 courgettes cut into circles
- 2 peppers 1 red and 1 yellow, cut into long slices
- 400 g tin of chickpeas rinsed and drained
- 1 vegetable stock cube low-salt, dissolved in 300 ml of boiling water
- 100 g dried apricots ready-to-eat, halved
- salt and pepper to taste
Instructions
- Heat the oil in a large saucepan over a medium heat.
- Gently fry the onion, garlic and ginger for 5 to 6 minutes until they start to soften.
- Add the ground coriander and cumin and fry for a few minutes.
- Add the harissa paste (or chili powder), stir and fry for another few minutes.
- Add sweet potato and carrots, turn the heat down and cook, stirring regularly, for 5 to 10 minutes.
- Add the tomatoes, courgettes, peppers, chickpeas and stock, then season to taste.
- Bring up to a simmer and add the apricots.
- Put the lid on the pot and simmer on a low heat for 50 minutes or until the vegetables are tender.
- Serve with warm couscous or rice.
Notes
Pair this Moroccan tagine with a side of couscous or fluffy rice for a hearty and flavorful meal.
Nutrition per Serving
Calories: 424kcalCarbohydrates: 78gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 453mgPotassium: 1602mgFiber: 17gSugar: 31gVitamin A: 18648IUVitamin C: 84mgCalcium: 175mgIron: 6mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!