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!
Directions
- 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.
Ingredients
- pinch Farm Boy™ Spanish Saffron
- 1 cup boiling water
- 2 Tbsp Farm Boy™ Spanish Extra Virgin Olive Oil
- 1 ½ Tbsp minced ginger
- 1 ½ tsp Farm Boy™ Garlic Flowers (190 ml)
- 1 tsp Farm Boy™ Organic Ground Cumin (45 g)
- ½ tsp Farm Boy™ Organic Ground Cinnamon
- 2 Tbsp tomato paste
- 1 medium Spanish onion cut into 1" pieces
- 3 medium carrots peeled and cut into 1" pieces
- 2 bell peppers cut into 1" pieces
- 1 medium Italian eggplant cut into 1" pieces
- ½ small butternut squash peeled and cut into 1" pieces
- 1 can Farm Boy™ Organic Chickpeas (398 ml) drained and rinsed
- salt and pepper to taste
- 1 pint grape or cherry tomatoes
- 1 lemon juiced and zested
- ½ cup cilantro or parsley chopped
- 4-6 cups couscous cooked
