Vegetable Tagine A Moroccan Stew,
Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Think of Moroccan tagine as a succulent, slowly simmered stew.
This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic.
A heaping portion of chopped dried apricots, is what provides the subtle sweetness in this hearty vegetable tagine. And to balance it off, tangy tomatoes, and a splash of lemon juice (which is added at the very end to wake everything up).
- 2 Tablespoon Ekin Olive Oil
- 4 Shallots Chopped
- 2 Cloves garlic Minced
- 1 1 Inch Piece Peeled Fresh Gingeroot Minced
- 1 Stalk Celery Chopped
- 1 3 Inch Cinnamon Stick
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Paprika
- 1 Teaspoon salt
- 1 Teaspoon Ground Black Pepper Salt
- 1/8 Teaspoon Cayenne Pepper or To taste
- 1 32 Ounce Can Crushed or Diced Tomatoes
- 1 Large Carrot peeled and cut into chunks
- 1/3 Pounds Green Beans Ends Trimmed (2 Cups)
- 1 Small Butternut Squash or Sweet Potato Peeled and cut into Chunks (3.5 Cups)
- 1/2 Head Cauliflower, Cut into florets 3 Cups
- 1/2 Fennel Bulb Trimmed and cut into chunks
- 1/4 Teaspoon Crushed Saffron
- 1 Cup Cooked or Canned Chickpeas Rinsed if Canned
- 1/2 Cup Pitted Kalamata Olives
- 1/2 Cup Halved Pitted Prunes
- 3 Tablespoon Fresh Parsley Chopped
- Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
- Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
