Moroccan-Inspired Vegetable Tagine
This Moroccan-inspired vegetable tagine is a comforting and healthy dish perfect for autumn. With a blend of seasonal vegetables, chickpeas, and aromatic spices, it offers a balanced and warming meal that's easy to make. A touch of preserved lemon adds authentic depth, making it a standout on any cozy night in.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 medium eggplant, cubed
- 1 red bell pepper, chopped
- 1 cup vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1 tablespoon harissa paste
- 1 wedge preserved lemon, finely chopped
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute, until fragrant.
- Add the carrots, zucchini, eggplant, and red bell pepper. Stir to coat the vegetables in the spices.
- Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low, and cook for 25-30 minutes, or until the vegetables are tender.
- Stir in the chickpeas, parsley, harissa paste, and preserved lemon. Season with flaky sea salt and black pepper to taste.
- Simmer uncovered for an additional 10 minutes to allow the flavors to meld.