• 4-6
  • 15 minutes
  • 50 minutes
MOROCCAN VEGETABLE TAGINE by Chef Pete Evans

The tantalizing flavors of Morocco are easy to replicate at home with this delicious vegetable tagine. If you don’t have harissa on hand, just add a little sprinkle of chili flakes for some heat.

– Pete

Ingredients

Allergens: Chili (harissa), dairy (Greek yoghurt)

2 tablespoons olive oil or coconut oil

1 onion, chopped

4 garlic cloves, chopped

1 teaspoon finely grated ginger

2 teaspoons ground cumin

¼ teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon paprika

1 pinch of saffron (about 15 threads) (optional)

1 tablespoon tomato paste

½ teaspoon harissa (optional)

10 ½ oz tomatoes, roughly chopped

10 ½ oz sweet potato, cut into ¾ inch pieces

10 ½ oz parsnip, cut into ¾ inch pieces

1 large carrot, cut into ¾ inch pieces

3 ½ oz dates, pitted and chopped

3 ½ oz green olives, pitted

1 qt vegetable stock or water

200 g broccoli, broken into florets

7 oz cauliflower, broken into florets

2 zucchinis (about 7 oz), cut into ¾ inch pieces

sea salt and freshly ground black pepper

lemon wedges, to serve (optional)

cilantro leaves, to serve

Greek yoghurt or dairy-free coconut yoghurt, to serve

Cooking Instructions

  1. Melt the oil in a large saucepan or tagine over medium heat. Add the onion and sauté for 5 minutes until soft. Add the garlic and ginger and cook for a further 30 seconds, then stir in the dried spices and sauté for 30 seconds until fragrant. Add the tomato paste and harissa (if using) and cook for 30 seconds, then add the tomato, sweet potato, parsnip, carrot, dates and olives and stir to combine. Pour in the stock or water, mix well and bring to the boil.
  2. Reduce the heat to low, cover the pan and simmer for 30 minutes until the vegetables are just tender.
  3. Add the broccoli, cauliflower and zucchini to the pan.
  4. Cover the pan and cook for 15 minutes until all the vegetables are soft. Season with salt and pepper.
  5. To finish, serve directly from the pan or tagine or transfer to a large serving bowl. Squeeze over the lemon wedges (if using), sprinkle with the cilantro leaves and serve with some yoghurt.

 

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