Moroccan Vegetable Tagine
Aromatic stew of vegetables in a rich, spiced sauce
Ingredients
Instructions
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Prepare the aromaticsHeat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
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Add the spicesStir in the ground cumin, coriander, cinnamon, and cayenne pepper. Toast the spices for 30 seconds until they become aromatic, being careful not to burn them.
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Cook the vegetablesAdd the eggplant, zucchini, and red bell pepper to the pot. Stir to coat the vegetables with the spice mixture and cook for 5-7 minutes until they begin to soften.
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Simmer the taginePour in the diced tomatoes with their juice, add the chickpeas and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender but not mushy.
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Finish and garnishStir in the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. If the tagine is too thick, add a little more vegetable broth; if too thin, simmer uncovered for a few more minutes to reduce.
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Serve the tagineRemove from heat and let stand for 5 minutes. Serve hot in bowls or shallow plates, garnished with additional fresh cilantro. Traditional accompaniments include couscous, flatbread, or rice.
Nutritional Information
280
Calories
per serving
9
Protein
g per serving
35
Carbohydrates
g per serving
12
Total Fat
g per serving
1.5
Saturated Fat
g per serving
8
Fiber
g per serving
12
Sugar
g per serving
620
Sodium
mg per serving
45
Vitamin C
% daily value
3.2
Iron
mg per serving
Moroccan Vegetable Tagine is Also Known As
Tagine de Légumes, Moroccan Vegetable Stew, Tajine Marocain aux Légumes or Berber Vegetable Tagine
