Moroccan Vegetable Tagine


butterfly Serves: 2

Written By Eydie Desser

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Take your tastebuds on a Moroccan adventure with this amazingly delicious recipe! The use of spices will elevate your cooking acumen. I learned this recipe and cooked it with Chef Hasan in Marrakech.  She explained that the use of these spices can be used for almost any recipe and will elevate the flavor and nutrition of every dish. This Moroccan Vegetable Tagine will send you and your tastebuds on a mini trip to a fun and flavorful meal!

Equipment needed: An authentic Moroccan tagine

Ingredients

For the Vegetables:
  • 1 small red onion
  • 1 ripe medium red tomato
  • 1 medium sized carrot
  • 1 small zucchini
  • 1 small potato, peeled
  • ½ red bell pepper
  • 3-4 ounces green beans
  • 1 medium size cauliflower floret
  • 1 handful green peas
For the Marinade:
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground ginger
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground harissa powder (or more to taste)
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 garlic clove, minced, or more to taste
  • ¼ cup water

Directions

Prepare the Vegetables:
  • Onion: finely chopped
  • Tomato: cut in half, squeeze out the seeds, finely chop
  • Carrot: peel, cut in half, slice each half lengthwise, then quarter into medium strips
  • Zucchini: trim the ends and cut into quarters
  • Potato: peel and cut into quarters
  • Red Bell Pepper: trim ends, seed and slice into medium strips
  • Green Beans: trim ends and cut in half lengthwise
Make the Marinade:

Combine all the ingredients in a bowl and mix well.

Assemble the Tajine:
  1. Place the chopped onion and tomato into the tajine.
  2. Arrange the carrot slices in the tagine like bicycle wheel spokes– slices facing the center of the dish. Next to carrot slices place tomato slices, then zucchini, potato, bell pepper and green beans. Scatter peas all around the dish
  3. Place cauliflower floret right in the center on top of the other vegetables and nuzzle it in.
  4. Pour marinade evenly all over the vegetables.
To Cook:
  1. Cover Tagine and place on gas range and cook on medium heat for 25 minutes for al dente vegetables, or 45 minutes for melt in your mouth vegetables. 
  2. From time to time check to see if there is enough liquid in the tagine.  Add water if necessary, but only small amounts at a time.  Occasionally take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors.
To Serve:

Serve hot with crusty whole grain bread

butterfly Cook's Notes:

After cooking the tagine, the chef didn’t serve it to us for at least 15 minutes.  It was kept covered.  By the time we sat down to eat, the lid was warm to the touch…not hot, so we could remove it with our bare hands.  The meal was still steaming hot.

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