Moroccan Vegetable Tagine ,family’s new favorite!

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  1. Ingredients of Moroccan Vegetable Tagine

  2. Moroccan Vegetable Tagine step by step

Moroccan Vegetable Tagine.

Moroccan Vegetable Tagine

Cooking Tips

If cooking, salt is an essential spice. Adding a pinch of salt to recipes will make the dish even better. Add a pinch of salt into the mixture to balance the sweetness, when making candies.

You can have Moroccan Vegetable Tagine using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Moroccan Vegetable Tagine

  1. You need 1 cup of each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam).
  2. It’s 2 of small salad radish, sliced.
  3. Prepare few of broccoli florets.
  4. You need 1 tsp. of ginger, grated.
  5. Prepare 1 tsp. of garlic, grated.
  6. Prepare to taste of salt.
  7. You need 1/4 tsp. of turmeric powder.
  8. You need 1 tsp. of red chilli powder or to taste.
  9. It’s 1 tsp. of roasted coriander-cumin powder.
  10. You need 1 tsp. of zaatar powder.
  11. You need 1/2 tsp. of sumac powder.
  12. You need 1 tbsp. of coriander leaves, chopped.
  13. Prepare 3-4 tbsp. of olive oil.
  14. Prepare 2-3 of fresh whole green / red chilies (opt).
  15. You need few of strands of saffron.
  16. It’s 1 cup of water.
  17. Prepare few of olives, sliced.

Moroccan Vegetable Tagine step by step

  1. In a bowl, mix together ginger, garlic and all the dry spices along with olive oil. Keep aside..
  2. Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it..
  3. Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes..
  4. Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water..
  5. Close with the lid. Cook, covered on a low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives..

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