When you’re craving vegetables, why not venture into the realm of Moroccan cooking? This Vegetable Tagine is a one-pot meal that’s wholesome, nutritious, easy to make, and plant-based!
You can use any combination of vegetables you have on hand, just make sure you have a variety of colours and textures. The saffron gives this dish complex, exotic aroma, but infusing it in hot water is key. If you like a bit of spice, you can add chili flakes or any other hot spice you have on hand. Serve over fluffy couscous or rice and enjoy!
In small bowl, place saffron and top with boiling water. Set aside to infuse as you prep everything else.
In large Dutch oven, add olive oil, ginger, garlic flowers, cumin, cinnamon, and tomato paste. Cook for a few minutes until fragrant.
Add onion, carrots, bell peppers, eggplant, butternut squash, chickpeas, saffron-infused water, salt, and pepper.
Bring to a simmer, then cover and cook for 30-35 minutes, or until vegetables are tender.
Add tomatoes, lemon zest and juice and continue to simmer, covered, for another 10 minutes.
Add cilantro, season to taste, and serve with couscous.
pinchFarm Boy™ Spanish Saffron
1 cupboiling water
2 TbspFarm Boy™ Spanish Extra Virgin Olive Oil
1 ½ Tbspminced ginger
1 ½ tspFarm Boy™ Garlic Flowers (190 ml)
1 tspFarm Boy™ Organic Ground Cumin (45 g)
½ tspFarm Boy™ Organic Ground Cinnamon
2 Tbsptomato paste
1medium Spanish onioncut into 1" pieces
3medium carrotspeeled and cut into 1" pieces
2bell pepperscut into 1" pieces
1medium Italian eggplantcut into 1" pieces
½small butternut squashpeeled and cut into 1" pieces
1 canFarm Boy™ Organic Chickpeas (398 ml)drained and rinsed