Tajine de Cèpes

Tajine de Cèpes is a fragrant Moroccan stew that combines the earthiness of porcini mushrooms with a medley of spices, creating a comforting and flavorful dish. Perfect for a hearty lunch, this tajine is both satisfying and nutritious.

Ingredients

• Cèpes (porcini mushrooms) - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, diced
• Tomatoes - 2 medium, chopped
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh coriander - a handful, chopped
• Vegetable broth - 250 ml
• Lemon - 1, juiced

Steps

1. Heat the olive oil in a tajine or a heavy-bottomed pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced carrot, zucchini, and diced red bell pepper. Cook for about 5-7 minutes until they start to soften.
5. Incorporate the chopped tomatoes and stir well to combine all the vegetables.
6. Sprinkle in the cumin, cinnamon, paprika, salt, and black pepper. Mix thoroughly.
7. Add the cèpes and pour in the vegetable broth. Stir to combine.
8. Cover and let it simmer on low heat for 20 minutes, allowing the flavors to meld together.
9. Once cooked, add the lemon juice and fresh coriander, stirring gently.
10. Serve warm with crusty bread or over couscous.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the mushrooms and vegetables.
• High in dietary fiber, promoting digestive health.

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