Vegetable and sweet potato tagine is a delicious vegetarian Moroccan recipe. Fragrant with spices like cumin, cinnamon, and saffron, this slow-cooked dish is perfect for warming up on cooler days. The sweet potatoes add a touch of sweetness, while the chickpeas provide plant-based protein, and it's all gluten-free. This tagine can be served with cornmeal or rice for a complete meal.

Vegetable and Sweet Potato Tajine (Morocco)

Morocco

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

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Ingredients

Servings

• 2 sweet potatoes, cut into pieces

• 1 zucchini cut into slices

• 1 Red bell pepper cut into strips

• 1 can of chickpeas (400 g)

• 1 chopped onion

• 2 cloves of chopped garlic

• 400g crushed tomatoes

• 500 ml vegetable broth (gluten-free)

• 1 tablespoon of ground cumin

• 1 teaspoon of cinnamon

• 1 tsp ground ginger

• 1 pinch of saffron

• Salt, pepper

• Fresh coriander for garnish

Preparation

1. Sauté the aromatics: In a large casserole dish or tagine, heat a little olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another 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 bell peppers to the pot. Pour in the crushed tomatoes and vegetable broth. 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: Add salt and pepper, and adjust the seasoning if necessary. Garnish with fresh coriander before serving.

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

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