Bethica's Kitchen Flavours: Moroccan Vegetable Tagine

This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Hence the name "Vegetable Tagine". This is the first time I am trying and found out that it is very easy to cook. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some spices mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam.

The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapati for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you. So if you are able to get a Tagine, go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
2 small salad radish, sliced
few broccoli florets
1 tsp. ginger, grated
1 tsp. garlic, grated
salt to taste
1/4 tsp. turmeric powder
1 tsp. red chili powder or to taste
1 tsp. roasted coriander-cumin powder
1 tsp. zaatar powder
1/2 tsp. sumac powder
1 tbsp. coriander leaves, chopped
3-4 tbsp. olive oil
2-3 fresh whole green / red chilies (opt)
few strands of saffron
1 cup water
few olives, sliced

In a bowl, mix together ginger, garlic and all the dry spices along with olive oil . Keep aside.

Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.

Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.

Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water.

Cook, covered on low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.

Place tomatoes & onions placed at the bottom of the Tagine bowl.

Then place the broccoli in the centre. Yam, tapioca, sweet potato & green
plantain all round it.

Next place eggplant & broad beans on the sides.

Then radish in the centre with assorted bell-peppers on the sides.

Some sliced tomatoes on the sides.

Make a paste with ginger-garlic paste, salt, turmeric powder, red chili powder, roasted coriander-cumin powder, zaatar powder, sumac powder & olive oil.