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Moroccan Vegetable Tagine

Updated: Apr 9

Serves 4 • Adapted recipe by

The good news is that you don't need a tagine to make this recipe. Simply layer the ingredients in a dutch oven or heavy pot with a lid then cook as instructed. The onions and tomatoes positively melt and become one with all of the juices. It is simply divine.

1 large onion, sliced into rings

2 tomatoes, thickly sliced

4 carrots, peeled and cut in half lengthwise and quartered

2 or 3 small zucchini, cut in half lengthwise and quartered

1 to 2 large potatoes, peeled and quartered

8 dried apricots, sliced

1 teaspoon salt, or to taste

2 teaspoons grated fresh ginger

1 teaspoon grated fresh turmeric

Pinch of saffron threads, crumbled

1/4 cup olive oil

Handful green olives, optional

1 cup water

1 tablespoon chopped parsley, or cilantro, for garnish

Gather the ingredients.

Wash and slice the onion, tomato, carrots, tomatoes, zucchini, and potatoes.

Place the carrots, zucchini, and potatoes in a bowl. Add the salt, ginger, turmeric, and optional saffron threads. Toss to coat the vegetables evenly.

Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices.

Arrange the vegetables in conical fashion on top the tomatoes. First, add the carrots, then the potatoes, then the zucchini. Toss in the sliced apricots around the base.

Add the optional olives, if using. Drizzle the remaining oil over the arranged vegetables.

Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine or skillet and cover.

Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It's normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.

Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to 1.5 hours. Check to see that the vegetables are tender, and reduce any excess liquid if desired.

Garnish the tagine with the chopped parsley or cilantro.

Serve the tagine warm and enjoy.

A tagine is a ceramic pot with a domed lid with a hole in the top for ventilation.

Vegetables all layered and just about ready to go. Time to add the apricots and green olives.

I topped with chopped fresh parsley and ate it as is. I can't wait to make this again!

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