Moroccan Vegetable Tagine
by RoryTraditionally made in a tagine (a piece of Moroccan cookware typically made from ceramic or unglazed clay), our version of this flavorful vegetable medley can be made in a large, heavy pot or Dutch oven.
Moroccan Vegetable Tagine
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Category
Entrees
This fragrant and flavorful recipe is the perfect way to enjoy late summer veggies.
Ingredients
2 Tbsp. Extra Virgin Olive Oil
2 Medium Onions, Peeled and Sliced
1 Red Bell Pepper, Seeded and Cut into ¾” Strips
2 Cloves Garlic, Minced
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1 tsp. Ground Turmeric
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1 tsp. Ginger Powder
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½ tsp. Ground Saigon Cinnamon
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½ tsp. Kosher Salt
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¼ tsp. Cayenne Chile Powder
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¼ tsp. Saffron, Crushed
4 Medium Carrots, Peeled and Cut into 1” Pieces
1 Medium Butternut Squash (About 2 lbs.), Peeled, Seeded, and Cut into 2” Chunks
2 Sweet Potatoes, Peeled and Cut into 1” Pieces
2 Medium Zucchini, Cut into 1” Pieces
1 15 oz. Can Diced Tomatoes
1 C. Vegetable or Chicken Stock
1 15 oz. Can Garbanzo Beans (Chickpeas)
½ C. Raisins, Golden Raisins, or Currants
Cooked Couscous or Rice (for Serving)
Directions
In a large heavy saucepan or Dutch oven, heat extra-virgin olive oil over medium heat. Add diced onions and sauté, stirring often, until lightly browned (about 6 to 8 minutes). Add the red bell pepper, minced garlic, turmeric, ginger, cinnamon, salt, cayenne chile, and saffron. Brown, stirring constantly, for 1 minute.
Add the diced carrots, butternut squash, sweet potatoes, tomatoes [and their juice], and vegetable or chicken stock. Bring mixture to a boil on the stove over high heat. Quickly reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.
Stir in the zucchini, garbanzo beans, and raisins. Cover the pot again, and continue cooking until the zucchini is tender, about 5 to 10 minutes.
Serve over couscous or rice.
Recipe Note
If you have ground Korintje or Sri Lankan cinnamon on hand, it's fine to use that in place of the Saigon Cinnamon the recipe calls for.