Spiced Vegetable Tagine
Ingredients
- 2 pcOnion (sliced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 400 gCarrot (thickly sliced)
- 400 gPotato (large cubes)
- 300 gZucchini (half-moons)
- 250 gcanned chickpeas (cooked and drained)
- 1 tbspRas el hanout
- 1 tspturmeric
- 1 tspGinger ground
- 1 pcCinnamon stick
- 1 pinchSaffron
- 50 gRaisin
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 500 mlVegetable broth (warm)
- 0.5 pcPreserved lemon (finely diced)
Method
Tender vegetables simmered in a saffron broth. The sauce is thick and syrupy, with aromas of cinnamon and ras-el-hanout filling the room.
- 1
Heat the olive oil in a pot. Add the sliced onions and crushed garlic. Sauté until translucent, without browning.
- 2
Add the ras-el-hanout, turmeric, ginger, and cinnamon stick. Stir for one minute: the heat should release the spice aromas.
- 3
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
Add the zucchini, drained chickpeas, raisins, and preserved lemon. Cover and simmer over low heat. The carrots should become tender.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors are even better the next day.
