Empty My Fridge
Moroccan Vegetable Tagine | Possibly the BEST Vegetable Dish EVER
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Bell pepper1
- Carrot2
- Potato1
- Sweet potato1
- Cilantro · dried, chopped1 tsp
- Paprika · smoked½ tsp
- Cumin · ground½ tsp
- Turmeric · ground½ tsp
- Ginger · ground½ tsp
- Cinnamon · ground½ tsp
- Saffron¼ tsp
- Tomato · diced1 can
- Chickpea1 can
- Dried apricot¼ cups
- Vegetable broth3 cups
- Lemon1 tbsp
- Salt
- Black pepper
Instructions
- Roughly chop the onion, thinly slice the garlic, roughly chop the red bell pepper, and cut the peeled carrots into small bite-sized pieces.
- Heat the olive oil in a stock pot over medium heat, then add the chopped vegetables and stir every 1 to 2 minutes.
- Meanwhile, cut the peeled potato and peeled sweet potato into bite-sized pieces.
- After 5 to 6 minutes, when the vegetables are lightly sautéed, add the potato, sweet potato, dried coriander, paprika, cumin, turmeric, ginger, cinnamon and saffron, and stir together.
- Add the diced tomatoes and season with sea salt and black pepper. Raise to high heat, stir, then bring to a simmer.
- After 5 minutes, once the tomato juices have slightly reduced, add the drained and rinsed chickpeas, the chopped dried apricot and the vegetable broth. When it reaches a boil, cover the pan and lower to low-medium heat.
- Cook until the potatoes and sweet potatoes are cooked through, about 20 minutes. Turn off the heat and stir in the lemon juice.
- Spoon into shallow bowls and top with chopped cilantro.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoLemonCarrotBell pepperPotato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.