This is a classic, delicious and spicy vegetable dish from Moroccan cuisine. The kick from the spices and the perfect fork tender chunky veggie stew makes a hearty meal. This can be served with couscous, rice, or flatbreads.
Tagines are stews that are made in a special clay pot with a conical lid. The shape of the lid aids in recirculating the steam during cooking. This makes the cooking process faster and it also requires a lesser quantity of liquids to cook. Do not fret if you do not have a tagine. This dish can also be made using any pot with a good fitted lid. In fact, back home, my mom used to cover veggies with a dome shaped lid or even a plate to cook the veggies faster in its own juices. So, enjoy your tagine whether made in a special pot or any pot.
The flavors in this stew are out of the world! Spicy, tangy, sweet, spicy hot in every bite. This stew makes a memorable and enjoyable meal that the whole family would request again for this. I have added thin slices of lemon peel instead of preserved lemons. The bite of this lemon peel, olives, and prunes (Do not miss these three), along with perfectly cooked veggies in a spicy sauce needs no description. Dates or dried cherries can also be used in the place of prunes. Harissa paste gives the heat, but paprika can be used if you do not have it. This stew sounds very comforting like our curries and it is easy to go for seconds.
It is important to have the veggies in big chunks as this makes sure that they do not become mushy during the cooking process. Instead of huge chunks of carrots, halved baby carrots work well, and wedges of veggies would be the best. Or thick slices. Any veggie can be used, like potatoes, carrots, squash, zucchini, eggplants, peppers, pumpkin, or cauliflower. Garbanzo beans add to the proteins. Canned beans help in saving time. Crushed tomatoes can also be used if you run out of fresh tomatoes.
Have you traveled to Morocco? Well, I am traveling virtually with my fellow blogger friends from #eattheworldchallenge group exploring Moroccan Cuisine. We travel to a chosen country each month and share a recipe we tried and loved from that country or region. It is also a great way to know about the region's culture and traditions. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
This was featured on What's For Dinner #389. Thanks, Helen!
Ingredients
Serves 6-8
Onion -1.5 cup, sliced
Ginger - 1 tbsp, finely minced
Garlic - 1 tbsp, finely minced
Oil - 2 tbsp
Tomato puree - 1 cup
Water - 1 and 1/2 cup
Salt - 1.5 tsp
Fennel powder - 1/4 tsp
Cinnamon powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1tsp
Turmeric - 1/4 tsp
Thyme/oregano - 1/4 tsp
Black pepper powder - 1/4 tsp
Potato - 400g or 3 medium sized potatoes, sliced to 1/4 in thickness
Zucchini - 1 cup, 3-in long thick wedges
Yellow squash - 3/4 cup, sliced
Bell pepper - 1 and 1/4 cup, 1/2-in thick long strips
Baby carrots - 20, halved lengthwise
Garbanzo beans - 1 14-oz. can, drained and rinsed
Paprika/ Harissa - 1.5 tbsp
Prunes, dried - 4 or 5, chopped
Olives - 1/4 cup
Bay leaf - 1
Lemon peel sliced thin (from half a lemon)
Method
Heat oil in the Tagine over medium heat. Add the sliced onions and sauté for 2 minutes. Add the finely chopped ginger and garlic, continue to cook for another minute.
Add the cumin powder, coriander powder, cinnamon, cardamom, and fennel powders along with black pepper powder, turmeric, thyme, and harissa. Fry for 10 seconds.
Add the tomato puree, lemon peel, water, and salt. Mix. Reserve half of this mixture aside.
Switch off the flame, and arrange the veggies. Keep the sliced potatoes, followed by carrots, squash, and bell peppers.
Add the reserved tomato-spice mixture and garbanzo beans. Bring to a boil, lower the flame, cover with the lid and cook for 25 minutes.
When the veggies are tender, add the olives and prunes, cover and cook for 4-5 minutes.
Mix gently, garnish with cilantro.
Serve with couscous, rice, or flatbreads.
Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members
Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce
Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites
Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken
Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas
Palatable Pastime: Moroccan Roasted Cauliflower with Sesame
Kitchen Frau: Grated Carrot Salad with Oranges
Pandemonium Noshery: Bissara - Moroccan Legume Soup
A Day in the Life on the Farm: Harira
CulturEatz: Chicken Bastilla
Magical Ingredients: Spicy Moroccan Vegetable Tagine
sugarlovespices says
Wonderful flavors! Love the spices in this vegetable tajine.
Nancy Andres at Colors 4 Health says
What a colorful dish and sounds yummy. Visiting you at What's for Dinner Sunday. Warm regards, Nancy Andres at Colors 4 Health.
Tanya @ Moms Small Victories says
this looks amazing! pinning as I've never tried this before and love to travel the world in books and food!
Tanya @ Moms Small Victories says
this looks amazing! pinning as I've never tried this before and love to travel the world in books and food!
Tanya @ Moms Small Victories says
this looks amazing! pinning as I've never tried this before and love to travel the world in books and food!
Tanya @ Moms Small Victories says
this looks amazing! pinning as I've never tried this before and love to travel the world in books and food!
Margaret@Kitchen Frau says
What an explosion of colours and flavours in this dish - it looks fantastic!
Evelyne CulturEatz says
That is a gorgeous tajine, definitely bursting with flavors.
Evelyne CulturEatz says
That is a gorgeous tajine, definitely bursting with flavors.
Evelyne CulturEatz says
That is a gorgeous tajine, definitely bursting with flavors.