A Moroccan Staple
Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices such as our Vegetarian Tagine Spice Blend. This version is a wonderful opportunity for vegetarians to experience international fare at its best.
1 cup water
1 teaspoon fresh garlic, crushed
1 tomato, sliced
1 onion, sliced
2 potatoes, peeled & cubed
3 carrots, peeled & halved
1 large turnip, peeled & halved
1 zucchini, peeled & halved
1 cup peas
1 Tablespoon of cilantro, finely chopped
1 Tablespoon of parsley, finely chopped
3 Tablespoons olive oil
(5 tablespoons for unglazed tagine)
Over low heat, drizzle the olive oil. Add onions and cover the tagine. Let simmer for ten minutes. Place the vegetables in the tagine in the following order: First, potatoes, turnip, carrots, then zucchini. Add tomatoes and peas.
Mix the tagine spices and crushed garlic in the water. Pour the spiced water mixture over the vegetables. Add the fresh cilantro and parsely on top. Cover the tagine and cook over low heat for 1 1/2 to 2 hours.
From time to time, baste the vegetables with the sauce it has created. Poke the vegetables to see if they are cooked.
Remove the lid from the tagine and increase the heat to medium low and let some of the sauce evaporate for the next ten to fifteen minutes.
Serve with pita bread or french bread.