Moroccan Vegetable Tagine
A simple vegetable tagine recipe packed with warm Moroccan flavours. Easy and delicious!
- Submitted by: elineyj
- Recipe origin: Morocco 🇲🇦
- Time needed: 1 hour
- For 6 people
- Ingredients:
- 2 yellow onions
- 2 tbsp olive oil
- 10 garlic cloves
- 2 carrots, peeled and chopped
- 2 russet potatoes, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 tbsp Salt
- 1 tbsp harissa spice blend
- 1 tsp ground corriander
- 1 tsp ground cinnamon
- 0.5 tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- 0.5 cup chopped dried apricot
- 0.9 l vegetable broth
- 2 cups cooked chickpeas
- 1 lemon, juiced
- 2 tbsp fresh parsley leaves
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Method:
- In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
- Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
- Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
- Add tomatoes, apricot and broth. Season again with just a small dash of salt.
- Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
- Stir in chickpeas and cook another 5 minutes on low heat.
- Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
- Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!