Recipes > Moroccan Vegetable Tagine
Moroccan Vegetable Tagine

Moroccan Vegetable Tagine


  • Prep: 20 mins

  • Serves: 6-8

  • Difficulty: Easy

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!

Vegan
Vegetarian
Dairy-free

Courses: Main Course

Directions

  1. In small bowl, place saffron and top with boiling water. Set aside to infuse as you prep everything else.
  2. In large Dutch oven, add olive oil, ginger, garlic flowers, cumin, cinnamon, and tomato paste. Cook for a few minutes until fragrant.
  3. Add onion, carrots, bell peppers, eggplant, butternut squash, chickpeas, saffron-infused water, salt, and pepper.
  4. Bring to a simmer, then cover and cook for 30-35 minutes, or until vegetables are tender.
  5. Add tomatoes, lemon zest and juice and continue to simmer, covered, for another 10 minutes.
  6. 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
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