वेजिटेबल ताजीन | Vegetable Tagine | Moroccan Recipe | Sanjeev Kapoor Khazana

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.

To make the marinade, take garlic in a bowl. Add cumin powder, turmeric powder, curry powder, paprika powder, salt, parsley leaves, 2 tbsps olive oil and mix well. Add ¼ cup water and mix till well combined.

Heat remaining olive oil in a tagine pot. Add onions and sauté till translucent.

Add cinnamon stick and bay leaf and mix well. Add tomato puree, mix and cook for 2-3 minutes. Add 1 portion of the marinade and mix well.

Arrange the sweet potato and carrot on the base of the tagine pot. Add red pumpkin, and drizzle some marinade on top. Add zucchini, yellow squash, brinjals, red capsicum and remaining marinade. Add boiled chickpeas and pour in the vegetable stock. Cover and cook for 15-20 minutes.

Add apricots and black olives and mix. Cook for 2-3 minutes.

Switch the heat off, garnish with parsley leaves and serve hot with couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary