Ah, braised vegetables in a richly spiced tomato gravy. What do you not like about cooking tagine? If you are lucky enough to visit the beautiful country of Morocco (check out Experience vegetarian travel in Morocco here), you may have fallen in love with the classic tagine dishes of this beautiful food culture. While many tagine recipes include meat, you can always find vegetable tagine as well. It typically includes sliced eggplant, zucchini, carrots, eggplant, tomatoes, and onions cooked in a Moroccan-spiced tomato broth. Tagine is cooked slowly over an open fire, and flavors develop with cooking time. This tagine broth is invaluable for serving by ladle on top of couscous or with delicious wheat bread baked in Morocco. When I visited North Africa, I had a vegan tagine almost every day! And this Moroccan tagine recipe that I made in my kitchen pays homage to those beautiful dishes that I tasted during my trip.
What is tagine? OK Tagine It is a cooking pot, popular in North Africa for centuries, as well as a traditional soup-like recipe. The tagine is made of clay or ceramic. It features a shallow round dish with a conical lid. When you are in Morocco you realize that this dish is the main cooking utensil; It is used to cook many recipes and you will find it regularly poured into restaurants, homes, shops and more. You can buy tagine cookware in many online markets or in cooking stores. Keep in mind that casseroles can cook directly over a stovetop flame, however you can use a heat spreader to help protect your cookware. Read the manufacturer’s instructions for preparing your new tagine for cooking, as well as learn how to cook with it over a flame.
While I thoroughly enjoy international foods, such as Moroccan dishes, and have spent some time studying this food culture, I am by no means a true expert. Check out work Narges Benkabou, a food blogger who shares her passion for creating Moroccan dishes by developing simple, well-balanced recipes. She is also an expert on Moroccan cuisine, given that she was born in Morocco. You can check out Natgisse’s work over hereand follow it over here.
I hope you enjoy this recipe that gives you a touch of North African spirit in your home. Be sure to serve it straight from the tagine (open the lid just before serving to blow out the aroma) with couscous and good wheat bread. This recipe is gluten-free and vegan, however, if you serve it with wheat bread or couscous, keep in mind that both contain gluten.
If you’re looking for a delicious and healthy vegetarian tagine recipe, this Vegan Tagine with Chickpeas is an easy classic to get you started!
- 1 tablespoon Extra virgin olive oil
- 3 clove garlicminced
- 1 tsp minced Fresh ginger
- 2 tsp cumin
- 1/2 tsp Cardamom
- 1 tsp Corsair
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt (optional)
- Half a cup vegetable broth
- 1 (14.5 ounces) tomato sauce
- 2 tablespoons Tomato paste
- 2 tablespoons harissa paste
- ½ Chopped onion
- 1 (15 ounce) can chickpeas, rinsed, drained
- 2 young CarrotsCut into thin vertical slices
- 1 young paprikacut into slices
- 2 young zucchiniCut into thin vertical slices
- 1 young eggplantcut into thin vertical slices (Japanese eggplant is the perfect size)
- Put Tagine Over low heat (or on a heat spreader, depending on the manufacturer’s instructions).
- Put olive oil in the bottom of the tagine and heat it.
- Add garlic and ginger and cook for 4 minutes, stirring.
- Add the cumin, cardamom, coriander, turmeric, black pepper, and salt (if using) and cook, stirring, for 2 minutes.
- Add the vegetable broth, tomato sauce, tomato paste, and harissa paste, and stir well until cooked through (about 3 minutes).
- Place the onion slices in the center of the tagine, flattening it out and leaving plenty of space around the perimeter of the tagine.
- Pile the chickpeas on top of the onions.
- Assemble the carrots, bell peppers, zucchini, and eggplant (they should be cut into thin vertical strips) and stack them in a conical shape along the edge of the onion, leaving at least a 1-inch circumference around the edge of the tagine. Start with the smallest vegetable slices, finish with the longest vegetable slices, creating a conical, stacked arrangement of the vegetables in the tagine.
- Take a spoon and drizzle the tomato sauce mixture over the top of the vegetables, without disturbing the stack.
- Place the tagine lid over the vegetable mixture and let it cook (do not disturb while cooking) over low heat for 1 hour and 15 minutes. Open the lid and check if the vegetables are soft. If they need additional cooking, put the lid back on and cook for an additional 10 minutes.
- Remove the lid and serve the tagine from the dish with doneness couscous and/or wheat bread on the side.
- Makes 8 servings (about 1 cup each).
- Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
- category: Entry
- dishes: Moroccan, American
Key words: Tagine, tagine recipes, vegetarian tagine, Moroccan tagine, what is tagine
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