Vegetable Tagine Recipe
Description:
Tagine is a beloved culinary tradition from Morocco and Algeria, where it’s more than just a dish—it’s a cooking technique. The tagine, a special shallow earthen pot with a tall conical lid, imparts a unique flavor to the food it cooks. Traditionally, tagine dishes are slow-cooked over an open flame or grill, but modern kitchens have made it possible to prepare this delightful dish in the oven. This Vegetable Tagine is a hearty, vegetarian option packed with vibrant vegetables, aromatic spices, and the sweet richness of prunes, all brought together with a homemade chermoula paste. Serve it alongside couscous for a truly satisfying meal.
Cuisine: African
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 medium |
| Potatoes (Aloo) | 2 medium |
| Parsnip | 2 medium |
| Leek | 2 stalks |
| Red Onion | 2 medium |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | To taste |
| Prunes | 10 pieces |
| Mint Leaves (Pudina) | A few for garnish |
| Onions | 2 medium |
| Garlic | 5 cloves |
| Ginger | 2-inch piece |
| Honey | 1 tablespoon |
| Cumin Powder (Jeera) | 1 tablespoon |
| Paprika Powder | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Extra Virgin Olive Oil | 5 tablespoons |
| Coriander (Dhania) Leaves | ½ cup |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Instructions:
Step 1: Prepare the Chermoula Paste
To start, let’s prepare the flavorful chermoula paste that will be the heart of our tagine. In a blender, combine the onions, garlic, ginger, honey, cumin powder, paprika powder, Kashmiri red chili powder, turmeric powder, lemon juice, extra virgin olive oil, and coriander leaves. Blend until you achieve a smooth paste. Set aside while we prepare the vegetables.
Step 2: Prepare the Vegetables
Preheat your oven to 150°C (300°F). Grease a baking casserole or a tagine dish with 2 tablespoons of extra virgin olive oil. Begin by roughly chopping the carrots, potatoes, parsnips, leek, and red onions into chunks. The rustic chop will help the vegetables cook evenly and absorb the flavors.
Step 3: Roast the Vegetables
Drizzle the remaining olive oil over the prepared vegetables and season with salt. Toss everything together to ensure each piece is evenly coated. Spread the vegetables out in the prepared casserole dish. Place the dish in the oven and roast for about 7 to 10 minutes, or until the vegetables are lightly browned and starting to soften.
Step 4: Add the Chermoula Paste
Once the vegetables are roasted, take the casserole out of the oven. Add the chermoula paste you prepared earlier, stirring gently to coat the vegetables evenly. Add the prunes and a little water to help create a sauce. Stir once more to combine.
Step 5: Continue Cooking
Return the casserole to the oven and let it cook for an additional 45 to 55 minutes. The slow roasting will allow the spices and flavors to meld together, and the vegetables will become tender and infused with the chermoula. Check occasionally to ensure the vegetables are cooking evenly, adding more water if necessary to keep the dish moist.
Step 6: Garnish and Serve
Once the tagine has reached your desired consistency and the vegetables are tender, remove the dish from the oven. Garnish with a few fresh mint leaves for a burst of color and fragrance.
Serve your Vegetable Tagine hot, either on its own or with couscous for a heartier meal. A glass of chilled wine pairs beautifully with this dish, making it perfect for a relaxed weekend dinner.
Serving Suggestions:
For a complete meal, serve the Vegetable Tagine with fluffy couscous, a fresh green salad, or crusty bread to soak up the delicious sauce. You can also offer a side of yogurt or a simple tahini dressing to complement the flavors. The sweetness of prunes and the aromatic spices in this dish make it a comforting and satisfying vegetarian option, perfect for both weeknight dinners and festive occasions.
