Vegetarian Tagine

🛒 Ingredients

• Olive oil 30 g · 270 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger, grated 10 g · 8 kcal
• Ground cumin 5 g · 0 kcal
• Ground coriander 5 g · 0 kcal
• Ground turmeric 3 g · 0 kcal
• Smoked paprika 5 g · 0 kcal
• Ground cinnamon 2 g · 0 kcal
• Black pepper, freshly ground 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Saffron threads 0 g · 0 kcal
• Carrots, chopped 200 g · 82 kcal
• Sweet potato, diced 300 g · 258 kcal
• Zucchini, chopped 200 g · 34 kcal
• Red bell pepper, chopped 150 g · 47 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Canned chickpeas, drained and rinsed 240 g · 394 kcal
• Vegetable broth 500 g · 25 kcal
• Dried apricots, halved 50 g · 121 kcal
• Preserved lemon, rind only, finely chopped 25 g · 3 kcal
• Fresh cilantro, chopped 30 g · 7 kcal

👨‍🍳 Instructions

1. Heat olive oil in a tagine or large heavy-bottomed pot over medium heat; add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Stir in minced garlic and grated ginger, ground cumin, coriander, turmeric, smoked paprika, cinnamon, and black pepper; cook for another minute until fragrant.
3. Add carrots, sweet potato, zucchini, bell pepper, canned diced tomatoes, chickpeas, dried apricots, bay leaf, saffron threads, and vegetable broth to the pot.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until vegetables are tender.
5. Stir in the finely chopped preserved lemon rind; adjust seasoning with salt and pepper to taste.
6. Garnish generously with fresh cilantro before serving. Serve hot, traditionally with couscous or crusty bread.