Ingredients:
For the Tagine:
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced
1 large zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet potato, peeled and diced
1 cup canned chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1/2 cup vegetable broth
2 tablespoons Ras El Hanout seasoning
1/4 cup dried apricots, chopped
1/4 cup raisins
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for garnish)
For Serving:
Cooked couscous or quinoa
Lemon wedges
Instructions:
Prepare the Tagine:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced carrots, zucchini, red and yellow bell peppers, and sweet potato to the pot. Stir well to combine and cook for about 5 minutes.
Stir in the Ras El Hanout seasoning, ensuring the vegetables are evenly coated. Cook for another 2 minutes to allow the spices to become fragrant.
Add the Liquids and Simmer:
Add the diced tomatoes (with their juice), vegetable broth, chickpeas, dried apricots, and raisins to the pot. Stir well to combine.
Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover. Let simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
Serve:
Remove the tagine from the heat and let it cool slightly. Garnish with freshly chopped cilantro or parsley.
Serve the vegetable tagine over a bed of cooked couscous or quinoa, with lemon wedges on the side for squeezing over the top.
Presentation:
For a five-star presentation, serve the tagine in a traditional Moroccan tagine dish, garnished with fresh herbs and lemon wedges.
Arrange the couscous or quinoa in a separate bowl or plate, with a sprinkle of fresh herbs for added color.
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