Tagine of Vegetables

This Tagine of Vegetables is a vibrant and aromatic Moroccan dish packed with a variety of seasonal vegetables and fragrant spices. Perfect for a plant-based meal, it captures the essence of North African cuisine with its rich flavors and inviting presentation.

Ingredients

• Zucchini - 150 grams, diced
• Carrot - 100 grams, sliced
• Red bell pepper - 100 grams, diced
• Eggplant - 150 grams, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, chopped
• Chickpeas - 100 grams, cooked
• Olive oil - 2 tablespoons
• Vegetable broth - 250 milliliters
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a tagine or heavy-bottomed pot over medium heat.
2. Add the chopped onion and garlic, sauté until translucent.
3. Stir in the diced zucchini, carrot, red bell pepper, and eggplant. Cook for about 5-7 minutes until they begin to soften.
4. Add the chopped tomato, cooked chickpeas, cumin, cinnamon, paprika, turmeric, salt, and black pepper. Mix well.
5. Pour in the vegetable broth, bring to a simmer, then reduce the heat to low.
6. Cover and cook for 25 minutes, stirring occasionally, until the vegetables are tender.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 280
• Protein: 9 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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