BERBER VEGETABLE TAGINE

Berber Vegetable Tagine image

Number Of Ingredients 22

Previous Next

1 batch VEGETABLES - Adjust as needed
1/2 Onion
1 Tomato - medium
1 Carrot
1 Turnip
1 Zucchini
1 Potato
1/2 Red Pepper
50 grams Green Beans
2 Cauliflower - florets (small)
1 Green Peas - handful
1 batch MARINADE: Can use Moroccan spices
1 teaspoon Paprika
1 teaspoon Ginger - ground
1 teaspoon Turmeric - ground
1 Salt and Pepper - to taste
1 tablespoon Parsley - flat leaf, finely chopped
1 tablespoon Cilantro - finely chopped
1 Garlic clove - crushed
1 tablespoon Vegetable Oil
1 tablespoon Olive Oil
2 tablespoons Water

Steps:

NOTE: Don't use all the vegetables. Recipe will fill both tajines
Clean and prepare all vegetables
Onion - Finely chop
Tomato - Dice with the skin
Carrot - Peel and cut into quarters
Turnip - Peel and cut into quarters
Potato - Peel and cut into quarters
Zucchini - Trim ends and cut into quarters
Red bell pepper - trim ends, seed, and slice into medium strips
Green beans - trip ends and cut into medium strips
Prepare marinade - combine all the marinade ingredients EXCEPT THE OIL in bowl and mix well
Place chopped onion and tomato in tagine
Arrange vegetables in tagine, starting with vegetables that take the longest to cook (carrot, turnip, potato) leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans and green peas).
Pour the spice marinade over the vegetables
Drizzle oil at the end
Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary.
Serve with bread