Moroccan Vegetable Tagine
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion
- 4 cloves garlic
- 1 red bell pepper
- 2 carrots
- 1 potato
- 1 sweet potato
- 1 tsp dried coriander (cilantro) .60 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 1/2 tsp ground turmeric 1.50 grams
- 1/2 tsp ground ginger 1 gram
- 1/2 tsp ground cinnamon 1.30 grams
- 1/4 tsp saffron threads .17 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 1/4 cup dried apricots (chopped) 35 grams
- 3 cups vegetable broth 720 ml
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- chopped cilantro for garnish
Instructions
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Roughly chop the onion, thinly slice the garlic, roughly chop the red bell pepper, and cut the carrots (peeled) into small bite-sized pieces
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix every 1 to 2 minutes
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In the meantime, cut the potato (peeled) and the sweet potato (peeled) into bite-sized pieces
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After 5 to 6 minutes and the vegetables are lightly sauteed, add in the chopped potato and sweet potato, along with the dried coriander, paprika, cumin, turmeric, ginger, cinnamon, and saffron, mix together, then add in the canned diced tomatoes, and season with sea salt & black pepper, raise to a high heat, mix together and then simmer
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After 5 minutes and the juices from the canned tomatoes have slightly reduced, add in the canned chickpeas (drained and rinsed), the chopped dried apricot, and the vegetable broth, mix together, when it comes to a boil place a lid on the pan and lower to a low-medium heat
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Once the potatoes and sweet potatoes are cooked through, about 20 minutes, turn off the heat, add in the lemon juice, mix together
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Transfer into shallow bowls and top off with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe