Vegetable and sweet potato tagine is a delicious vegetarian recipe for Moroccan cuisine. Flavored with spices such as cumin, cinnamon and saffron, this slow-cooked dish is ideal for warming hearts on cooler days. Sweet potatoes add a touch of sweetness, while chickpeas add plant-based protein, all gluten-free. This tagine can be served with cornmeal or rice for a complete meal.

Vegetable and Sweet Potato Tagine (Morocco)

Morocco

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Preparation time 10 mins Cooking time 40 mins Total time 50 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 2 sweet potatoes, cut into pieces

• 1 zucchini cut into slices

• 1 red pepper cut into strips

• 1 can of chickpeas (400 g)

• 1 chopped onion

• 2 cloves of garlic, chopped

• 400 g crushed tomatoes

• 500 ml vegetable stock (gluten-free)

• 1 tbsp ground cumin

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1 pinch of saffron

• Salt, pepper

• Fresh coriander to garnish

Preparation

1. Brown the aromatics: In a large casserole dish or tagine, heat a little olive oil and brown the chopped onion until it is translucent. Add the chopped garlic and cook for an additional minute.
2. Add the spices: Add the cumin, cinnamon, ginger and saffron. Mix well to coat the onions and garlic with the spices.
3. Add the vegetables: Add the sweet potatoes, zucchini and peppers to the casserole dish. Pour in the crushed tomatoes and the vegetable stock. Bring to a boil, then reduce the heat.
4. Simmer: Cover the pot and simmer over low heat for about 30 to 40 minutes, until the vegetables are tender. Add the chickpeas 10 minutes before the end of cooking.
5. Season and serve: Salt, pepper and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.

Keywords: gluten-free vegetable tagine, Moroccan recipes, vegetarian recipes,

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