Tajine de Légumes

Tajine de Légumes is a vibrant and aromatic Moroccan vegetarian dish that showcases a medley of seasonal vegetables stewed to perfection with fragrant spices. This hearty breakfast is served warm, often accompanied by crusty bread for a delightful start to the day.

Ingredients

• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Bell pepper (red) - 1, chopped
• Eggplant - 1 small, diced
• Tomato - 1 large, chopped
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Chickpeas (cooked) - 100 grams
• Olive oil - 2 tablespoons
• Vegetable broth - 250 ml
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Heat the olive oil in a tajine or a large skillet over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Stir in the sliced carrot and diced eggplant, cooking for about 5 minutes until they start to soften.
4. Add the chopped bell pepper and zucchini, and cook for another 5 minutes, stirring occasionally.
5. Incorporate the chopped tomato, cooked chickpeas, and vegetable broth into the mixture.
6. Season with cumin, cinnamon, turmeric, paprika, salt, and black pepper. Stir well to combine.
7. Cover the tajine or skillet and let it simmer on low heat for about 15 minutes until all vegetables are tender.
8. Once cooked, remove from heat and garnish with chopped fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

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

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