Spiced Vegetable Tagine

Tender vegetables simmered in a saffron broth. The sauce is thick and syrupy, with aromas of cinnamon and ras-el-hanout filling the room.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 560
• Protein: 19 g
• Carbs: 77 g
• Fat: 16 g

Ingredients

• 2 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 400 g Carrot ( thickly sliced )
• 400 g Potato ( large cubes )
• 300 g Zucchini ( half-moons )
• 250 g Chickpea ( cooked and drained )
• 1 tbsp Ras el hanout
• 1 tsp turmeric
• 1 tsp Ginger ground
• 1 piece Cinnamon stick
• 1 pinch Saffron optional
• 50 g Raisin
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 500 ml Vegetable broth ( warm )
• 0.5 piece Preserved lemon ( finely diced )

Instructions

1. Starting the aromatics

   Heat the olive oil in a pot. Add the sliced onions and crushed garlic. Sauté until translucent, without browning.

2. Toasting the spices

   Add the ras-el-hanout, turmeric, ginger, and cinnamon stick. Stir for one minute: the heat should release the spice aromas.

3. Cooking the root vegetables

   Stir in the carrots and potatoes cut into large pieces. Coat them well with the spices, then cover with the vegetable broth. Add the saffron.

4. Tender vegetables and fruits

   Add the zucchini, drained chickpeas, raisins, and preserved lemon. Cover and simmer over low heat. The carrots should become tender.

5. Reducing the sauce

   Remove the lid. Let the cooking liquid reduce for a few minutes until it becomes glossy and coats the back of a spoon. Finish with a squeeze of lemon juice.

Chef's tips

• Don't cut vegetables too small; they need to withstand long simmering without turning into mush.
• If the sauce is too thin at the end, remove the vegetables and reduce the liquid over high heat.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors are even better the next day.