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Vegetable Tagine

Serves 6 Entree vegetarian, tagine

Vegetable Tagine

This vegetable tagine emerges from the tradition of Moroccan gardens, where fresh produce is abundant and cherished. It's a dish celebrated in both everyday meals and special gatherings, allowing vibrant vegetables to take center stage. Without meat to overshadow them, the vegetables are layered with care, reflecting the balance and harmony of a well-tended garden.

As you savor this tagine, expect a symphony of tender yet distinct textures, each vegetable maintaining its own identity while soaking up the aromatic sauce. The warmth of ginger and turmeric mingles with the earthiness of paprika, creating a rich, comforting flavor that envelops each bite. This is a dish where simplicity meets depth, a true celebration of the garden's bounty.

Ingredients

  • 2onions
  • 3carrots
  • 2zucchini
  • 2potatoes
  • 1red pepper
  • 200 g (7 oz)pumpkin
  • 2tomatoes
  • 1 tspginger
  • 1 tspturmeric
  • 1 tsppaprika
  • 4 tbspolive oil
  • 1 tspsalt

Method

  1. Peel and thinly slice the 2 onions. In a large, heavy-bottomed pot or traditional tagine, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions to the pot, spreading them evenly to create a bed. Sprinkle 1 teaspoon each of ginger, turmeric, and paprika over the onions, along with 1 teaspoon of salt. Stir gently to coat the onions with the spices and oil, cooking until the onions become translucent and fragrant, about 5 minutes.
  2. Peel the 3 carrots and cut them into thick slices. Slice the 2 zucchini into similar-sized pieces. Peel and cube the 2 potatoes, and cut the 200 g (7 oz) pumpkin into chunks. Core and slice the 1 red pepper into strips. Layer these prepared vegetables over the spiced onion bed in the pot, starting with the carrots and potatoes, followed by the pumpkin, zucchini, and red pepper. This order helps the harder vegetables cook evenly.
  3. Dice the 2 tomatoes and scatter them over the top of the layered vegetables. Add a splash of water, about 1/4 cup, to the pot to help create steam and prevent sticking. This small amount of water will also help the vegetables release their juices and form a flavorful sauce.
  4. Cover the pot with a tight-fitting lid. Reduce the heat to low and let the vegetables cook gently for 40–50 minutes. Check occasionally to ensure the vegetables are not sticking to the bottom. If the mixture appears too watery, remove the lid during the last 10 minutes to allow some liquid to evaporate.
  5. The tagine is ready when the vegetables are tender but still hold their shape, and the sauce has thickened slightly. The aroma should be rich and inviting, with the spices fully infused into the vegetables. Serve the vegetable tagine hot, accompanied by couscous or crusty bread to soak up the flavorful sauce.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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