[ENG] Moroccan Vegetable Tagine: A Veggie Lover's Dream | Flavors of Morocco

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and still provide protein.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs is cost-effective and still flavorful.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash is similar in texture; cabbage is more economical.

eggplant

🥗Healthier: mushrooms

💰Cheaper: cooked potatoes

Mushrooms add umami; potatoes are more filling and less expensive.

Peel the tomatoes.

Remove the peel from the tomatoes.

Peel the onions.

Peel the carrots.

Cut the zucchinis into small sizes.

Peel the potatoes and chop them.

Cut the carrots into sticks and place them in a bowl.

Add the zucchinis to the bowl with the carrots.

Cut the potatoes into long thick pieces.

Cut a lemon into slices that match the shape of the vegetables.

Wash the vegetables again after cutting them.

Slice the tomatoes into circles and place them at the bottom of the tagine.

Slice the onions into thick rings.

Prepare the chermoula marinade by finely chopping parsley and cilantro.

Add garlic to the chopped herbs.

Crush the garlic using a garlic press.

Add salt, pepper, turmeric, ground ginger, paprika, and a bay leaf to the herbs.

Add some water to the mixture to complete the chermoula.

Add the chermoula to the vegetables to marinate them.

Place the sliced tomatoes at the bottom of the tagine.

Add the onion rings on top of the tomatoes.

Add the carrots cut into thick sticks.

Add the potatoes, zucchini, and carrots to the tagine.

Add peas to the tagine.

Add the sliced lemon, making sure to remove the seeds.

Add a hot pepper to the tagine.

Pour the leftover chermoula on top of the vegetables in the tagine.

Drizzle some olive oil and vegetable oil over the vegetables.

Cover the tagine and place it on the stove-top to cook.

Cook the tagine on low heat for about 30 minutes.

Check on the tagine after 30 minutes; it needs another 10 minutes.

Use a spoon to prevent the sauce from overflowing while cooking.

Check again on the tagine; the vegetables should be cooked.

Remove the spoon and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary