Vegetables tagine
Last update November 18, 2024
gluten free
vegan
vegetarian
- Cooking time : ~ 45 minutes
Vegetable tagine is a wonderful, hearty Moroccan dish that’s both flavorful and versatile. It showcases a variety of fresh vegetables cooked in a tagine pot with aromatic spices, creating a satisfying and wholesome meal. Here’s a detailed guide to making a delicious vegetable tagine:
Required Ingredients
Check the box for each ingredient you have
- 2 peeled carrots
- 1 peeled onion
- 2 peeled potatoes
- 1 tomato, not peeled
- 1 courgette not peeled
- coriander and parsley or just coriander chopped
- 1/2 teaspoon of tumeric and a half teaspoon of cumin
- 1 teaspoon of hot pepper depends on how hot you like your food to be
- 1 teaspoon of dried ginger powder (not fresh)
- salt quantity depends on you
- chopped garlic quantity depends on you
Optional Ingredients
Check the box for each ingredient you have
- aubergine (on top)
- turnip (optional)
- potato (preferable)
- carrot (preferable)
- tomato (preferable)
- peas (optional)
- courgette (optional)
- pumpkin (without skin) optional: always on top
- 1/2 teaspoon of paprika, a half teaspoon (optional)
Cooking Instructions
Check the box for each step you have done
Making a spice marinade or Sharmoula
- Take a small bowl and put about 3 tablespoons of sunflower oil in it.
- Add all the required spices above
- Add 2 teaspoons of chopped garlic
- Add a pinch of coriander, parsley or both
- Mix everything with a spoon and put it aside
- Cut the tomatoes and onion into rounds and place them around the bottom of the tagine. We usually put the tomatoes or onions, or both, first to avoid burning the other veggies
- Cut carrots lengthwise.
- Arrange the carrots in a pretty circle to start creating a pyramid shape.
- Cut the courgette in half lengthwise or in four equal parts, and add them to the tagine (same shape as carrots).
- Cut the potatoes lengthwise into four pieces and add them to the tagine (same as carrots).
- Make sure you make a nice pyramid shape, as in the picture above.
- If you have peas, add them at the very top.
- Sprinkle chopped parsley and coriander on top.
- If you do not have both, you can use just coriander.
- You can alternatively add some tomato or a tomato circle at the top
- Now it is time to pour the spices marinade all over the vegetables
- For approximately five minutes, cook it on high heat, and then for the remaining time, cook it on low heat.
- Keep an eye on it and add a little water as needed if it starts to dry out.
Notes
- Cooking proceeds from the bottom to the top, so after adding the onions to the tagine, top with the soft vegetables. Always start with the vegetables that take longer to cook.
- A tagine is always cooked over fire.
- In a tagine, onions are a must, but the other vegetables are optional.
- Hard veggies, like carrots and courgettes, are always positioned at the bottom, and soft vegetables, like pumpkin, are always at the top.
