Simple Moroccan Veggie Tagine
Course: BreakfastCuisine: SweetDifficulty: Medium4
servings30
minutesThis simple and hearty recipe was inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. Vegan and gluten-free.
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Ingredients
1 g 1 Large onion, peeled and chopped
100 g 100 Baby potatoes, cubed
100 g 100 Chopped apricot, dried
60 ml 60 Olive oil
2 tsp 2 Garlic, chopped
1/2 tsp 1/2 Salt
1 tsp 1 Harissa paste
2 tsp 2 Ras El Hanout spice
2 can 2 Chopped tomatoes
1 tin 1 Olives
1 tin 1 Cooked chickpeas
2 2 Large carrots, diced
1 1 Lemon, zested and juiced
Small knob of ginger
Fresh parsley, handful
- Tools
Large, heavy pot
Silicon Spatula
Directions
- In a large, heavy pot, heat olive oil over medium heat. Add onions, ginger and carrots. Saute for 10 minutes, turning regularly.
- Now add the garlic, salt, lemon zest, Ras El Hanout spice, and harissa and combine well. Cook for 5 minutes on medium-high heat, mixing regularly with a spatula.
- Add tomatoes, olives, potatoes, apricot, 100ml of water or stock and a pinch of salt. Combine well and keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 25 minutes or until veg are tender.
- Stir in chickpeas, lemon juice and chopped parsley stalks and cook another 5 minutes on low heat. Taste and adjust seasoning, adding more salt or harissa spice blend to your preference.
- Serve hot with your favourite flatbread, couscous, or rice. Top with the parsley and a drizzle of olive oil.
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