Moroccan Ahtriya Vegetable Tagine

Moroccan · Tagine · Vegetable

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Warm, savory and beautifully aromatic, this simple Moroccan vegetable tagine lets Zamouri Spices Ahtriya Tagine Spice do the heavy lifting. Potatoes, carrots, zucchini and chickpeas simmer in a lightly spiced tomato broth for an easy, satisfying vegetarian meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 medium potatoes, cut into chunks
  • 3 carrots, cut into thick slices
  • 1 zucchini, cut into thick pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons Zamouri Spices Ahtriya Tagine Spice
  • 1½ cups vegetable broth or water
  • Fresh cilantro or parsley for garnish, optional

Directions

  1. Build the base. Heat the olive oil in a tagine or heavy-bottomed pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
  2. Add the vegetables. Add the potatoes and carrots, followed by the Ahtriya Tagine Spice. Stir gently to coat the vegetables with the seasoning.
  3. Simmer. Add the tomatoes and vegetable broth. Cover, reduce the heat to low and simmer for about 25 minutes.
  4. Finish the tagine. Add the zucchini and chickpeas. Cover again and continue cooking for 15–20 minutes, until the vegetables are tender and the sauce has thickened slightly.
  5. Serve. Garnish with fresh cilantro or parsley if desired. Serve with couscous or crusty bread for soaking up the sauce.

Make It Your Own

Sweet potato, butternut squash, cauliflower or turnips can easily join the party. Use whatever vegetables you have—the Ahtriya is what ties it all together.

 

Cook It the Traditional Way

This recipe is perfect for slow cooking in a traditional Moroccan tagine.

Shop Moroccan Cooking Tagines 

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