J A S O N’s Moroccan Vegetable Tagine | Gourmet Cooking Made Easy

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy; canola oil is budget-friendly.

Heat 25 mls of extra virgin olive oil in a tagine pot.

Add 1 inch of ginger, 6 cloves of minced garlic, and 1 slit green chili; sweat this mixture well.

Add 1 or 1.5 finely shredded leeks and allow to soften.

Stir in 2 teaspoons of roasted cumin powder, 2 teaspoons of roasted coriander powder, and 2 teaspoons of roasted cinnamon; mix well to enhance the aroma.

Incorporate 2 heaped tablespoons of harissa paste into the mixture.

If harissa paste is unavailable, substitute with tomato puree, smoked paprika, and lemon rind.

Add 1 cup of soaked red lentils and stir-fry to infuse flavors.

Add 1/2 of a red pumpkin or butternut squash (cut into large dices), 2 diced carrots, and 1 diced zucchini; mix well.

Add 50 to 70 grams of yellow pearl tomatoes and baby red tomatoes; stir to combine.

Season with rosemary lavender sea salt or regular sea salt to taste.

Add 80 grams of sliced apricots, reserving some for garnish, and 1 lemon cut into wedges.

Pour in 1 liter of hot water or vegetable stock; cover and simmer on the lowest heat for 40 minutes.

After 40 minutes, stir the mixture and check the color and flavor; the tomatoes should be split and blistered.

Garnish with 2.5 to 3 tablespoons of finely shredded cilantro and the reserved apricots before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary