Moroccan Tagine of Vegetables!
This is kind of a fake-y tagine because it isn’t actually made with a tagine pot. Look, stop judging me, okay? I have one… somewhere. I just can’t find it or maybe I donated it because I never use it. Anyway, seeing as most people probably don’t own one either, I think it’s suitable to share this recipe which utilizes a plain old Dutch oven. This one-pot vegetable tagine recipe is SUPER easy to make.
It requires a bit of prep work, but maybe you can enlist some help from your significant other or house guests. Anybody that can manage to peel a potato will do. You start by sautéing some vegetables and eggplant (also called aubergine) in oil — and yes, before I get questions in the comments, leave the skin on! It will soften up as it cooks. Trust me, you’ll love it.
Next, chuck in some peeled potatoes, diced tomatoes, dried apricots and broth. Let it all get cozy and cook it until the potatoes are nearly falling apart. To thicken things up a bit, you’ll mash half a can of chickpeas up with a fork before adding them into the pot. The rest of the chickpeas are allowed to remain whole.
Serve this Moroccan vegetarian tagine over a bed of prepared couscous, then top with toasted almonds and chopped fresh coriander. Make sure you don’t forget the lemon wedges for squeezing on the lemon juice! They add just the right punch of flavor. I forgot to put them in the pictures, but trust me the lemon flavor is there.
Here’s the Recipe!
