Tajine de Légumes Farcis

Tajine de Légumes Farcis is a vibrant Moroccan dish featuring a medley of colorful vegetables stuffed with a flavorful mix of spices and grains. This dairy-free delicacy is slow-cooked to perfection, allowing the ingredients to meld into a savory experience.

Ingredients

• Zucchini - 1 medium, halved and hollowed
• Bell Pepper - 1 medium, halved and hollowed
• Carrot - 1 medium, grated
• Quinoa - 100 grams, rinsed
• Chickpeas - 100 grams, cooked
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 200 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion and garlic until translucent.
3. Add the grated carrot, diced tomato, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes until the tomatoes soften.
4. Stir in the rinsed quinoa and cooked chickpeas, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.
5. Remove from heat and mix in the chopped parsley.
6. Stuff the hollowed zucchini and bell pepper halves with the quinoa mixture, pressing down gently to pack it tightly.
7. In a tajine or a baking dish, add the remaining olive oil and place the stuffed vegetables upright.
8. Cover the tajine or dish with a lid or foil and bake in the preheated oven for 30 minutes.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein from quinoa and chickpeas.

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