Moroccan Green Vegetable Tagine

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and easier to prepare.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is generally cheaper and has a neutral flavor.

Make shimula sauce in a blender by pureeing preserved lemon rind, onion, cilantro, parsley, garlic, salt, cumin, and extra virgin olive oil.

Set the shimula sauce aside.

Roast two New Mexico Chili Peppers, peel them, remove the seeds, and slice them into two-inch rings.

In a bowl, combine the roasted and sliced New Mexico Chili Peppers with brussels sprouts, roasted mushrooms, zucchini, carrots, marble potatoes, and yellow onion.

Toss all the vegetables in the shimula sauce.

Place the vegetables into the bottom of a tagine (or casserole dish if you don't have a tagine).

Preheat the oven to 350 degrees Fahrenheit.

Bake the tagine for 30 to 40 minutes until the vegetables are tender.

Remove the tagine from the oven and serve with a side of couscous.

Garnish the dish with a dust of rasahanut and a drizzle of honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary