Name: Slow-Simmered Moroccan Vegetable Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground ginger; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 2 carrots, peeled and cut into 1/2-inch rounds; 1 sweet potato, peeled and cut into 1-inch cubes; 1 zucchini, cut into 1-inch cubes; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 (15-oz) can chickpeas, rinsed and drained; 1 (14.5-oz) can diced tomatoes, undrained; 1/2 cup vegetable broth (or water); 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1/4 cup pitted Kalamata olives, halved; 1 tbsp fresh lemon juice; 1/2 tsp salt, or to taste; 1/4 tsp black pepper, or to taste

👩‍🍳 Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add all the ground spices (cumin, coriander, turmeric, ginger, smoked paprika, and cayenne if using). Cook for 30 seconds, stirring constantly, until fragrant.
3
Add the carrots, sweet potato, and red bell pepper to the pot. Stir well to coat them with the spiced onion mixture. Pour in the canned diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a gentle simmer.
4
Reduce heat to low, cover the pot, and simmer for 20 minutes. This allows the harder vegetables to begin softening.
5
Stir in the zucchini and rinsed chickpeas. Continue to simmer, covered, for another 15-20 minutes, or until all the vegetables are tender but still hold their shape.
6
Remove the pot from the heat. Stir in the fresh cilantro, parsley, pitted Kalamata olives, and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
7
Serve hot over couscous, quinoa, or with warm pita bread. Garnish with extra fresh herbs if desired.

💡 Notes

For a richer flavor, toast the spices briefly in a dry pan before adding to the oil and aromatics. Leftovers are excellent and can be refrigerated for up to 4 days or frozen for up to 3 months. Feel free to customize vegetables based on what you have on hand.

Slow-Simmered Moroccan Vegetable Tagine: Your New Favorite Vegetarian Dinner

Slow-Simmered Moroccan Vegetable Tagine

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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