Veggie Tagine is a Moroccan vegetarian stew filled with heady hot spices. Make it with whatever vegetables you have – don’t skimp on the seasonings! !
This is one of the secrets that just about everyone will love. It’s meat-free, gluten-free, low-carb, low-calorie, super filling and delicious.
Wait – it’s still vegan. It’s vegan!
Last week, I asked readers what kind of recipes they’d like to see more of on NomNomWow this year. The point of the claim is clear: more meat, fewer calories, less carbs.
But of course it’s still very windy! If it could also be made in one pot, it’s super easy and fast… That would be great.
While I wouldn’t classify it as fast, with 45 minutes of cooking time, it’s easy to tenderize vegetables and absorb all the good flavors.
Here is my first recipe for interested readers!
Tagine is a Moroccan stew traditionally prepared with tagine. It is an underground cookware with a conical lid, which is convenient when cooking and allows flavored condensation to drip back into the casserole.
But a good Dutch oven we use today. No problem!
Ingredients in Vegetable Tagine
When you see the spices in it, you understand that your buds are on time. But isn’t it nice when they have all the everyday spices you can find at the grocery store?
It’s not kapow even though it has tons of spice in it! It tastes like Indian curry. It is more of a hot spice.
Cayenne adds some heat, so if you don’t want any heat at all, skip it!
Herbal Tagine has this.
It’s all about using what you have, so don’t worry if you don’t have all the veggies!
Here’s what I used:
- Chickpeas – This is the only starch in this recipe and it adds a nice nutty flavor and gives it plenty. Replace with other beans;
- Lemons – fresh with peel and juice;
- Onions and garlic – base to taste; and
- Vegetables – here, butternut squash / zucchini, Pepper / bell pepper, green beans, eggplant (eggplant), cauliflower and tomato (which will be part of the sauce). It’s also the perfect combination of seasonal colors and textures, making these dishes great.
How to make Vegetable Tagine
An important step in getting the most flavor out of each vegetable is pan-frying each one individually, coloring them, and then boiling them in strong acid. Because after all, as I always say, color = taste!
- First harvest the onion and garlic (our seasoning as mentioned);
- Fry each vegetable separately in a pan so that the color is the same. We do not eat them, we just give color;
- Boil the tomatoes for one minute. This effectively dissolves the glaze of the pan (for example, sautéing vegetables in a casserole removes all the goodies from the bottom of the pan). Then add the spices and cook for a minute to let the flavors come out;
- Add all the vegetables and water again.
(Yes, water, not broth. In a true tagine, all the flavor comes from the broth itself.) The water should cover the vegetables almost completely, not completely, remember, the vegetables will sink when eaten. If you add too much water, you will get a runny sauce;
- Let it boil;
- Cover and bake in the oven for 30 minutes. This is much easier than it should be.
You can also cook on the stove at a low temperature but slowly, so that the vegetables do not become meat;
- Add the green beans and chickpeas and cook on the stove for 15 minutes to reduce the liquid. At this stage, the zucchini and cauliflower are softened and partially broken, which helps thicken the liquid. It should not be sour, it should be broth. Trust me when I say – you need soup! !
Finally, add the lemon zest and lemon juice and mix. Because it does so much, from lentil soup to Wonder Broccoli (aptly named because it’s simple but good!), a whole new study is needed here to support and brighten the face.
What to serve with Vegetable Tagine
Serve with couscous for a traditional experience. I am posting this separately as it is a simple and easy recipe for many dishes, not Moroccan or Middle Eastern food.
There are all kinds of flavors in a tajin, and a free serving of couscous would be great, but I’m not one to say no to fresh herbs, dried fruit, and nuts!
- Alone – a large bowl of this stuff, like a very dense, hearty stew
- Rice (white, brown, basmati, lemon is also good)
- Cauliflower rice (Good satisfaction, less carbs, low-calorie eating!)
- Homemade or store bought pancake
I also add a piece of yogurt with a nice cold creamy touch, It complements the rich spices together. A small amount of coriander/coriander and a pinch of paprika to add spice. Why, well, why not?