Vegetable Tagine

Vegetable Tagine Recipe - Authentic Moroccan Stew with Olives

Region / culture: Morocco | Servings: - 4 |

Vegetarian diet

Introduction

Vegetable Tagine is a flavorful and aromatic dish that originates from North Africa. It is a stew-like dish that is traditionally cooked in a clay pot called a tagine, which helps to infuse the ingredients with rich flavors. This vegetarian version of the tagine is packed with a variety of vegetables and is perfect for a healthy and satisfying meal.

History

The tagine has been a staple in North African cuisine for centuries. It is believed to have originated in Morocco, where it was traditionally cooked by slow simmering meat, vegetables, and spices in a cone-shaped clay pot. Over time, variations of the tagine have been created, including vegetarian versions like the Vegetable Tagine. This dish has become popular worldwide for its delicious flavors and versatility.

Ingredients

1 tbsp olive oil
1 onion, sliced
3 carrots, cut into chunks
2 turnips, quartered
450 g new potatoes
240 ml vegetable stock
2 tbsp freshly chopped parsley
1 tbsp freshly chopped coriander
90 ml water
1 tsp paprika
1 tbsp lemon juice
0.5 lemon zest
200 g green olives

How to prepare

Place a saucepan over medium heat and add the oil.
Once the oil is hot, add the onion and cook for 5 minutes.
Stir occasionally to prevent the onion from burning.
Add the carrots, turnips, potatoes, and stock to the pan.
Bring the mixture to a boil.
Immediately reduce the heat.
Cover the pan and let it cook for 15 minutes.
Meanwhile, in a blender, combine the parsley, cilantro, lemon juice, paprika, and water.
Blend until a smooth paste forms.
After the vegetables have cooked for 15 minutes, add the herb mixture, lemon zest, and .
Cover the pan again and cook for an additional 20 minutes.
Remember to stir occasionally.
Serve the dish hot with rice or couscous.

Variations

Add chickpeas or lentils for extra protein and fiber.
Include other vegetables like bell peppers, zucchini, or eggplant for a different flavor profile.
Experiment with different spices like cumin, cinnamon, or turmeric for a unique twist.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform sizes to ensure even cooking.

- Use a good quality vegetable stock to enhance the flavors of the dish.

- Feel free to customize the spices and herbs to suit your taste preferences.

- For a richer flavor, you can add dried fruits like apricots or raisins to the tagine.

- Serve the tagine with a side of couscous or rice to soak up the delicious sauce.

Serving Suggestions

Serve the Vegetable Tagine hot with a side of couscous or rice.

- Garnish with fresh herbs like parsley or cilantro for a pop of color and flavor.

- Add a dollop of yogurt or a sprinkle of nuts for extra texture and creaminess.

Cooking Techniques

Slow cooking the tagine allows the flavors to meld together and develop a rich taste.

- Using a tagine pot or a heavy-bottomed saucepan helps to retain moisture and create a tender texture.

Ingredient Substitutions

Feel free to swap out the vegetables in this recipe for your favorites or whatever you have on hand.

- You can use vegetable broth or water in place of the vegetable stock.

Make Ahead Tips

This Vegetable Tagine can be made ahead of time and reheated before serving.

- Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Vegetable Tagine in individual bowls garnished with a sprig of fresh herbs. - Arrange the tagine on a platter and sprinkle with toasted nuts or seeds for added crunch.

Pairing Recommendations

Pair this Vegetable Tagine with a crisp green salad or a side of warm pita bread.

- Serve with a glass of fruity white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the tagine in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 7g

- Sugars: 7g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Iron: 15% DV

- Calcium: 8% DV

Alergens

This recipe is free from common allergens such as dairy, nuts, and gluten.

Summary

This Vegetable Tagine is a nutritious and well-balanced meal that is rich in vitamins, minerals, and fiber. It is a great option for vegetarians and those looking to incorporate more plant-based meals into their diet.

Summary

Vegetable Tagine is a delicious and nutritious dish that is perfect for a comforting meal. Packed with a variety of vegetables and aromatic spices, this dish is sure to satisfy your taste buds. Whether you enjoy it on its own or paired with a side of couscous, this tagine is a flavorful and satisfying option for vegetarians and non-vegetarians alike.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Vegetable Tagine. It was many years ago, during one of my trips to Morocco. I had always been fascinated by the vibrant colors and exotic flavors of Moroccan cuisine, and I was thrilled to have the opportunity to learn how to make one of their most famous dishes.

I was staying in a small village in the Atlas Mountains, where I had been invited to dine with a local family. As we sat around a low table on plush cushions, the matriarch of the family, a wise old woman with weathered hands and a warm smile, began to prepare the Tagine. She started by heating a large clay pot over a low flame, then added a generous amount of olive oil and a fragrant blend of spices - cumin, coriander, cinnamon, and turmeric.

Next, she added an assortment of vegetables - carrots, potatoes, zucchini, and bell peppers - all cut into bite-sized pieces. She stirred the vegetables gently, allowing them to absorb the flavors of the spices. Then, she poured in a mixture of water and tomato paste, creating a thick, rich sauce that would simmer and meld together over the next few hours.

As the Tagine cooked, filling the air with a tantalizing aroma, the matriarch shared with me the story of how she had learned to make this dish. She had grown up in a small village, where her mother and grandmother had passed down the recipe from generation to generation. Each family had their own variation of the Tagine, using whatever vegetables were in season and whatever spices were available.

She told me how her mother had taught her to taste and adjust the seasonings as the dish cooked, adding a pinch of this or a dash of that until it was just right. She spoke of the importance of patience and care in cooking, of allowing the flavors to develop slowly and harmoniously, like a symphony of tastes and textures.

As we sat down to eat, the matriarch ladled the steaming Tagine onto plates piled high with fluffy couscous. The vegetables were tender and flavorful, the sauce rich and aromatic. Each bite was a burst of savory sweetness, a reminder of the simple joys of good food and good company.

I left that village with a heart full of gratitude and a head full of memories. The recipe for Vegetable Tagine had found a permanent place in my repertoire, a reminder of that magical evening in the Atlas Mountains.

Over the years, I have made the Tagine countless times, adapting it to suit my own tastes and the ingredients I have on hand. I have shared the recipe with friends and family, passing on the tradition of good food and good company. And each time I make it, I am transported back to that small village in Morocco, to the warmth and hospitality of that wise old matriarch.

So here it is, my version of the Vegetable Tagine recipe, a tribute to the flavors and aromas of Morocco, and to the simple joys of cooking and sharing a meal with loved ones. Enjoy!