Moroccan Vegetable Tagine with Bulgur and Mint

Vegetable Tagine with Bulgur – A Hearty One-Pot Dish

Category: Main Dishes
Servings: 4

When it comes to crafting a dish that feels comforting yet fresh, the vegetable tagine with bulgur is a perfect choice. This one-pot meal is bursting with flavor, combining the richness of vegetables with the subtle aroma of spices. Whether you’re cooking for a cozy dinner or looking for a unique vegetarian option, this tagine offers a deliciously hearty experience. The traditional Moroccan tagine cooking method brings out the flavors of the vegetables while keeping them tender, and the bulgur makes for a perfect accompaniment.

Ingredients

Instructions

1. Prepare the Vegetables: Start by washing and drying all the vegetables thoroughly. For the new potatoes, cut them in half. The baby carrots should be trimmed, then cut into four long pieces. Set them aside.

2. Sauté the Spices: Heat a tagine (preferably one made of cast iron or terracotta) over medium heat. Add two whole garlic cloves with their skins on and crush them slightly. Add the berberé spice mix and let the garlic sizzle, releasing its aroma. After a minute or so, discard the garlic.

3. Layer the Vegetables: Add the halved potatoes into the tagine, ensuring that the cut sides are facing down. Allow the potatoes to sear for about 3-4 minutes, letting them brown and crisp up. Then, layer the vegetables in the tagine in the following order: first, the baby carrots, followed by the spring onions, green beans, and fava beans. Season with salt.

4. Cook the Tagine: Cover the tagine with its lid. If your tagine has a concave lid, add a few drops of cold water to it (this helps to retain moisture). Allow the vegetables to cook for about 40 minutes on medium-low heat, making sure not to open the lid during this time.

5. Add the Peas: After 40 minutes, remove the lid carefully (you may want to use a towel for extra grip), and stir in the peas. Cover again and let it cook for another 5 minutes.

6. Prepare the Bulgur: While the tagine is cooking, place the bulgur in a large bowl. Pour in 500ml of boiling salted water, cover the bowl with plastic wrap, and let the bulgur steam and absorb the water for about 10 minutes.

7. Serve: Once the bulgur is ready, fluff it with a fork. To serve, plate the bulgur and top with the vegetable tagine. For a fresh and aromatic finish, finely chop a generous handful of fresh mint and sprinkle it over the dish. Optionally, you can also add a dollop of low-fat yogurt for added creaminess.

Tips for a Perfect Tagine:

• Berberé Spice Mix: This unique Ethiopian spice blend adds a wonderful depth of flavor. If you can’t find it, you can make a substitute by mixing cumin, coriander, paprika, and cinnamon, although the flavor won’t be exactly the same.

• Adjusting Spices: Feel free to adjust the chili to suit your preferred spice level. You can add more or less depending on how much heat you like in your dishes.

• Vegan Option: This dish is naturally vegan, but if you wish, you can add a protein such as chickpeas or a small amount of diced tofu for added texture.

• Serving Suggestions: This vegetable tagine pairs beautifully with crusty bread or a simple salad to round out the meal.

Nutritional Information (Per Serving)

Enjoy this hearty, flavor-packed vegetable tagine with bulgur, a delightful vegetarian dish that can easily be adapted to suit your taste. The combination of tender, seasoned vegetables and fluffy bulgur makes this an unforgettable dish that is as nourishing as it is delicious!