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Moroccan Vegetable Tagine with Ras El Hanout Seasoning

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:

  1. 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.

  1. 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.

  1. 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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