Colorful Veggie Tagine (Print Version)
# Ingredients:
→ Vegetables
01 -
3 zucchinis
02 -
3 eggplants
03 -
1 bulb of fennel
04 -
1 red bell pepper
05 -
1 green bell pepper
06 -
1 yellow bell pepper
07 -
A bunch of fresh onions
08 -
6 garlic cloves
09 -
1 can of peeled tomatoes
→ Seasonings and Spices
10 -
3 preserved lemons
11 -
150 g of pitted green olives
12 -
1 tablespoon of ground coriander
13 -
1 tablespoon of ground cumin
14 -
1/2 teaspoon of cinnamon
15 -
1/2 teaspoon of ground ginger
16 -
2 packets of saffron
17 -
3 tablespoons of olive oil
18 -
Salt to your taste
19 -
Pepper to your taste
# Instructions:
01 -
Chop up the onions. Remove the seeds from the peppers and cut them into strips. Take out the hard core from the fennel and slice it up. Cube the eggplants and slice the zucchinis into rounds.
02 -
Warm the oil in a big cast-iron pot, then toss in the onions to sauté. After that, mix in the rest of the veggies and let them cook until they’re golden—roughly 10 minutes.
03 -
Grab a small bowl and combine all the spices. Stir them into the pot along with the olives and crushed tomatoes.
04 -
Scrape out the rinds from the preserved lemons, rinse them, and chop them into tiny pieces. Throw these into the pot, add a glass of water, and stir everything up.
05 -
Cover the pot and let it bake in a 150°C preheated oven for 1 hour and 30 minutes.
06 -
Dish it up while it’s nice and warm.
# Notes:
01 -
A flavorful vegetarian dish that’s filling
02 -
Great for enjoying with family
03 -
Stays fresh in the fridge for up to 3 days
04 -
You can reheat it in the oven or microwave