Moroccan recipes: Vegetable Tagine

Moroccans know how to treat their vegetables. This is a flavorful, spice filled vegetable recipe that puts the American request for “side of steamed broccoli” to shame.

For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle. 

Prep time: 20 minutes  Cook time: 30 minutes
Ingredients (Serves 4):
  • 4 Tablespoons olive oil
  • 2 medium onions, peeled and quartered
  • 2 teaspoons sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • Pinch of saffron threads ( teaspoon)
  • 2 medium red or Yukon gold potatoes
  • 1 large carrot, peeled, halved crosswise and quartered
  • 1 large zucchini, halved crosswise and quartered
  • 2 small white turnips, peeled and quartered
  • 1 medium tomato, thinly sliced
  • 1 cup water
  • ¼ cup parsley, chopped (for garnish)

1. In a cold tagine or crock pot, layer the vegetables. Place onions, olive oil, and spices on bottom. Then, place the carrots on top of the onions because they take the longest to cook. Then, add the zucchini on top, forming a “mountain.” On the edges add the turnips and potatoes. Add the tomatoes on top. 

2. Pour in the water and bring to a simmer. Cook for 30 minutes, turning a little to get even cooking, but not to ruin the beautiful mountain you made. Usually, when the potatoes are ready, the tagine is ready. 

3. Garnish with fresh parsley right before serving.

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