Tajine de Piment Jaune Foncé

Tajine de Piment Jaune Foncé is a vibrant and flavorful Moroccan dish that showcases the deep, rich flavors of roasted yellow peppers, combined with aromatic spices and vegetables. Perfect for a midnight feast, this vegan tajine offers a satisfying and nourishing experience.

Ingredients

• Yellow bell peppers - 2 medium
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Chickpeas - 200 grams, cooked
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the yellow bell peppers in half, remove seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 15-20 minutes until the skin is blistered and charred.
3. While the peppers are roasting, heat olive oil in a large pan over medium heat. Add diced red onion and minced garlic, sauté for 3-4 minutes until translucent.
4. Add sliced zucchini and carrot to the pan, followed by the cumin, coriander, and paprika. Cook for another 5-7 minutes until the vegetables are tender.
5. Once the bell peppers are done, remove from the oven and allow to cool slightly. Peel off the charred skin and chop the flesh into bite-sized pieces.
6. Add the roasted yellow pepper pieces and cooked chickpeas to the pan with the sautéed vegetables. Pour in the vegetable broth and season with salt and black pepper. Stir to combine.
7. Simmer for 10-15 minutes until everything is heated through and flavors are well blended.
8. Remove from heat, stir in lemon juice, and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 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 A and C from the yellow bell peppers and carrots.
• High in fiber and protein from chickpeas, promoting digestive health.

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