Slow-Cooked Moroccan Stew of Assorted Vegetables

Slow-Cooked Moroccan Stew of Assorted Vegetables

In a casual, straightforward tone, let's dive into making a delicious vegetarian Moroccan-style stew, commonly known as a tagine. Though traditionally cooked in a unique cone-shaped cooking vessel, this dish is all about the mouthwatering mix of flavors.

Here, we're swapping high-quality canned chickpeas for the cooked ones in a pinch. Preserved lemons are a Moroccan kitchen staple, but fear not if you can't find them in your local store – they're easily homemade!

You'll discover this simple recipe as part of our "Supercharge with Superfoods" collection.

Yield: Plenty to satisfy 6 to 8 hungry guestsDifficulty: A breeze for even the laziest cookTotal Time: Approximately 35 minutes, including 15 active minutes

Ingredients (streamlined for you)

• Olive oil
• Onion
• Spices: cumin, cinnamon stick, and ginger
• Garlic
• Carrots
• Tomatoes, diced with juice
• Vegetable broth
• Saffron threads
• Cauliflower
• Olives, pitted and halved
• Cooked chickpeas, drained
• Preserved lemon (homemade or store-bought), seeds removed and finely chopped
• Dried currants

Serving Suggestions

• Couscous
• Toasted almonds
• Scallions
• Yogurt

Let's get cookin'!

For the tagine:

1. Heat some olive oil in a large pot over medium heat. Sautée the sliced onion with a sprinkle of salt and freshly ground black pepper until soft and translucent, around 5 minutes.
2. Toss in the cumin and cinnamon stick, toasting them until aromatic, about 1 minute, then add the grated ginger and thinly sliced garlic. Cook until the garlic just starts to soften, about 1 minute more.
3. Stir in the diced carrots and season with more salt and pepper. Cook until slightly tender, approximately 3 minutes.
4. Add the diced tomatoes with their juice, vegetable broth, and saffron, stirring to combine. Bring the mixture to a simmer and let it cook, covered, until the vegetables are almost done but still a bit firm, around 7 minutes.
5. Add the large diced cauliflower, olives, chickpeas, chopped preserved lemon, and currants, cooking until the cauliflower is just tender, around 10 minutes more. Adjust the seasoning as needed.

To serve:

1. Place couscous in a big bowl or baking dish. Boil some water and once it's boiling, pour it over the couscous. Let the water be absorbed, about 5 minutes. Stir in oil, season with salt and pepper, and combine.
2. Serve the tagine over couscous, topped with toasted almonds and scallions. Pass yogurt on the side for added flavor.

Want to try homemade preserved lemons for a unique, authentic flavor? You've got it! Just choose small to medium lemons, coat 'em in salt, and store in a jar. We've got a guide for making your own preserved lemons that you'll find lovely. Happy cooking, my friends!

1. This delicious Moroccan-style stew is part of our "Supercharge with Superfoods" collection, offering a simple recipe for a vegetarian tagine that's perfect for 6 to 8 guests.
2. The aromatic blend of cumin, cinnamon stick, ginger, garlic, carrots, and onions, cooked together in a large pot, creates the mouthwatering flavors of the tagine.
3. To add a unique, authentic flavor to your tagine, consider making homemade preserved lemons using small to medium lemons, salt, and a jar, following our Aussiedlerbote guide on homemade preserved lemons.

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