Vegetable Tagine
A flavorful dish that is steamed in a tagine clay stoneware on the stovetop or in the oven.
Equipment
- 1 Dutch oven or large soup pot **Tagine clay pottery, if you have one!😊
Ingredients
- 1 medium Onion Peel and chop
- 1/8 cup Olive Oil Extra virgin
- 8 cloves Garlic Peeled and chopped OR 4 tsp minced garlic
- 1 large Carrot Peeled and chopped
- 3-4 medium Potatoes (of your choice) Peeled and cubed. May use other root vegetables such as turnips or sweet potato.
- 2 tsp Harissa spice Or more to taste
- 1 tsp Ground coriander, optional Or more to taste
- 1 tsp Ground cinnamon Or more to taste
- 1/2 tsp Tumeric Or more to taste
- 1 cup Whole peeled tomatoes Canned
- 1/4 -1/2 cup Apricots or Raisins Chop apricots. If using raisins no need to cut. Add additional for added sweetness if you wish.
- 1 quart Vegetable broth, low sodium
- 1 cup Chickpeas Canned, well drained, rinsed with cold water
- 1 juice Lemon Or 2-3 tbsp of fresh bottled lemon juice
- 1/2 cup Fresh parsley leaves Finely chopped
Instructions
- Using a tagine stoneware, prepare all ingredients. Layer the cleaned, sliced raw potatoes on the bottom, then the uncooked grain, then layer the sliced carrots and onions, add chopped apricots or raisins on top, layering like a tent design.
- Pour vegetable broth over the vegetables.
- Season with all the Moroccan spices
- Cover the tagine and cook on a gas stovetop or in the oven on a covered sheet pan until done - 300℉ for 2⅐-3hrs.
- No tagine? No problem. It will still be delicious! Use a large stovetop pan and following instructions below.
- In a large skillet, add the olive oil over medium heat.
- Add the cut onions and sauté for 5 minutes, turning the onion frequently.
- Add minced garlic and all the chopped veggies.
- Add the Moroccan spices and salt. Toss to combine.
- Cook for 5 to 7 minutes on medium-high heat, mixing frequently until it smells fragrant.
- Add tomatoes, apricots (or raisins) and broth.
- Continue to cook for 10 minutes on medium-high heat. Then reduce heat, cover and simmer for another 30 to 45 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 spices and salt to taste.
- Serve in separate bowls or a large serving dish.
- Drizzle a bit of extra virgin olive oil, if desired.
- Serve hot with your quinoa, couscous, rice, or crusty baked bread.
Notes
Melissa's Modifications
A tagine dish is very adaptable to tastes and eating preferences. You may add chicken, lamb or fish. If you have a tagine clay pottery cooking vessel that is large enough to cook on the stovetop or oven -- that's great. I have an induction cooktop, therefore I had to adapt my tagine vessel to accommodate the lack of an induction magnet in my dish using the stovetop. I could have just as easily baked this in the oven (trial and error in my test kitchen)!
You could also make this dish in a Dutch Oven or large pot and then use the tagine as a beautiful serving dish. If you are cooking a meat of some sort in your oven, it will require 2.5 to 3 hours at 300℉ or 150°C.
I love the slow steaming of the perfectly cooked vegetables in the tagine ... they melt in your mouth.
Disfrutar!
Melissa
Nutrition
Serving: 4Calories: 418kcalCarbohydrates: 75.5gProtein: 15.1gFat: 10.3gSaturated Fat: 1.3gSodium: 1786mgFiber: 12.3gSugar: 9.7g
Tried this recipe?Let us know how it was!