Description
This Moroccan vegetable tagine recipe is a delicious, hearty stew. It’s made with sliced Yukon gold potatoes, carrot, eggplant, zucchini, and chickpeas. Serve it with couscous or warm bread for a nourishing Moroccan-style meal!
Ingredients
Scale
- 3 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 1 tbsp parsley, minced
- 1 tbsp cilantro, minced
- 1/2 preserved lemon, minced
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp harissa
- 3 strands of saffron bloomed in 1/2 cup warm water (can also just use 1/4 cup water)
- 4 small yukon gold potatoes
- 1–2 carrots
- 1 eggplant
- 1–2 zucchini
- 1 can chickpeas, drained (optional)
- couscous or bread to serve with (optional)
Instructions
- Prep the veggies. Peel the potatoes, eggplant and carrots. Dice the onion, tomatoes, and eggplant and cut the potatoes into circular pieces. Cut the carrots and zucchini into thick matchstick shaped pieces. Mince the garlic, cilantro, parsley, and preserved lemon.
- Make the sauce. In a small bowl combine half of the olive oil, minced parsley, cilantro, preserved lemon, spices, harissa, and water with saffron. Mix well and set aside.
- Sauté onions & garlic. Add remaining olive oil over medium heat in the base of your tagine or pot on the stovetop. Once the oil is hot, add in onion and sauté until translucent. Toss in minced garlic, tomatoes, and eggplant and sauté for another few minutes before turning off the heat.
- Assemble the tagine. Preheat oven to 400. In the base of the tagine, start arranging the sliced potatoes, carrots, and zucchini over the onions and garlic in a circular design. Add the drained chickpeas, if using. Drizzle the sauce mixture over top.
- Bake. Cover the tagine and bake for 45 minutes to an hour, or until the potatoes are cooked through. Serve over a bed of couscous or with a warm piece of bread.