[ENG] Berber Vegetable Tagine / طاجين بالخضر - CookingWithAlia - Episode 442

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be more affordable.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash offers similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats at a lower cost.

Peel all the vegetables: carrots, zucchini, turnip, and potato; cut the tips off the zucchini and green beans.

Cut the green beans into 2.

Cut the red pepper in half and remove the seeds.

Peel the onion and cut it in half; peel the tomato and cut it.

Cut a few stems from the cauliflower and get the green peas ready.

Finely chop the onion and tomato; cut the potato into medium-sized pieces.

Cut the zucchini into quarters and slice in half to get medium-sized sticks.

Slice the turnip and carrot in the same way as the zucchini.

Slice the red pepper into medium-sized sticks and finely chop the parsley.

In a bowl, combine black pepper, ground turmeric, ground sweet paprika, salt, ground ginger, ground cumin, and crushed garlic.

Add vegetable oil and olive oil to the spice mix and finish with chopped parsley; add a little bit of water and mix.

Spread the onion in the tagine plate and add the chopped tomato; let them cook for a few minutes.

Pour some of the spice marinade over the onion and tomato and mix; cook for another 2-3 minutes until the tomato softens.

Layer the vegetables in the tagine plate, starting with turnip, carrot, zucchini, potato, and cauliflower at the bottom.

Add green beans and green peas, then red pepper sticks on top.

Pour the remaining marinade over the vegetables.

Close the tagine and let cook on medium heat for around 45 minutes or until all the veggies are cooked, checking occasionally for liquid.

When the veggies are cooked, especially the potatoes, add green olives to the sauce and sprinkle chopped parsley on top.

Close the tagine and cook for another 5 minutes for flavors to integrate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary