For me cooking is all about saving time and still getting the best in terms of taste, health and richness. I have been making the Moroccan vegetable tagine for years and it is among my favorites. It’s warm and rich and something similar to a hot pot and stew. The best thing is that it is both sweet and saucy, and emits fragrances of sweet raisins and cinnamon with a touch of cilantro and lemon. When it’s a cold day I will always think of preparing it.
Ingredients:
Instructions:
I will recommend cooking in a large tagine for best results. The standard clay pot doesn’t give you the same result. Why I prefer it is because it can let the veggies cook in their own vapors. Besides, the food will be baked and cooked at the same time. You will eventually have vegetables which are not only tender but are also filled with all the sweet and spicy flavors. This recipe will be ready within an hour and makes a great part of your weekend dinner. If you want to speed up the cooking, chop the vegetables into smaller pieces.
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Ingredients:
- 3 tbsp olive oil
- 3 minced cloves of garlic
- 1 chopped large onion
- 1 tsp freshly grounded ginger or 1 inch minced fresh ginger
- 1 tsp cumin
- 3 tsp dried harissa or harissa paste
- 2 tbsp cinnamon (grounded)
- Salt (to taste)
- 1 zested and juiced lemon
- 2 cups of tomatoes (chopped)
- 1 small peeled and cut pumpkin
- Fresh cilantro
- 3 peeled and cut carrots
- 1 peeled and cut sweet potato
- 10 apricots (dried)
- 1 cut zucchini
- Raisins
- Half cup pre boiled chickpeas
Instructions:
- Take a large clay pot (or tagine, if available) and heat olive oil and heat the onion until it’s soft. Add ginger, spices and garlic and stir. Add tomatoes, harissa, fresh cilantro, and lemon juice. Once the tomato sauce starts boiling lower the hat.
- Add carrots, pumpkin, apricots, sweet potato and zucchini. Stir to ensure that all the veggies are coated in tomato sauce. Cover with a lid and let it simmer for 50 minutes. Stir frequently.
- When the veggies become tender, add raisins and chickpeas and let it simmer for at least 5 minutes. Remove the content and serve in bowls along with cooked quinoa. You may also serve with couscous. Sprinkle almonds, mint, cilantro, spices and lemon zest.
I will recommend cooking in a large tagine for best results. The standard clay pot doesn’t give you the same result. Why I prefer it is because it can let the veggies cook in their own vapors. Besides, the food will be baked and cooked at the same time. You will eventually have vegetables which are not only tender but are also filled with all the sweet and spicy flavors. This recipe will be ready within an hour and makes a great part of your weekend dinner. If you want to speed up the cooking, chop the vegetables into smaller pieces.
For more vegetarian recipes follow VeggieBasics on Facebook.