Moroccan Vegetable Tajine Recipe
211kcal
Ingredients
- 2 large onions, chopped
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 4 carrots, peeled and cut into 1/4-inch slices
- 4 potatoes, peeled and cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, cut into 1/4-inch slices
- 1 can can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup cup green olives
- 1/4 cup chopped fresh parsley
Equipment
- Wooden spoon or spatula
- large pot or tajine (traditional Moroccan earthenware pot) with a lid
- Measuring Spoons
- Sharp knife
- Cutting board
Method
- Heat olive oil in a large pot or tajine over medium heat.
- Add onions and garlic and sauté for 5 minutes, or until onions are softened.
- Add ginger, turmeric, cumin, paprika, cinnamon, and black pepper, and sauté for an additional minute, or until fragrant.
- Add carrots, potatoes, bell peppers, zucchini, chickpeas, diced tomatoes, and vegetable broth to the pot, and stir to combine.
- Bring mixture to a simmer, then reduce heat to low and cover.
- Cook for 30-40 minutes, or until vegetables are tender and sauce has thickened.
- Stir in green olives and chopped parsley, and cook for an additional 5 minutes.
- Serve hot with bread or couscous.
Nutrition
Serving1gCalories211kcalCarbohydrates32gProtein6gFat8gSaturated Fat1gSodium575mgPotassium764mgFiber7gSugar8g