Tagine de Légumes

Tagine de Légumes is a vibrant and aromatic Moroccan dish featuring a medley of seasonal vegetables, perfectly seasoned with warm spices and slow-cooked to enhance their natural flavors. This vegan delight is not only hearty but also a celebration of the rich culinary traditions of Morocco.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, chopped
• Eggplant - 1 small, diced
• Tomato - 1 medium, chopped
• Chickpeas - 200 grams, cooked (canned or boiled)
• Vegetable broth - 250 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot or tagine over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the sliced carrot and cook for another 5 minutes, until slightly softened.
4. Add the diced zucchini, bell pepper, and eggplant, cooking for another 5 minutes while stirring occasionally.
5. Incorporate the chopped tomato and cooked chickpeas into the pot.
6. Pour in the vegetable broth and add the cumin, coriander, cinnamon, paprika, salt, and black pepper.
7. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.
8. Let it cook for about 25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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