One of Morocco’s well known dish is vegetable tagine – slow cooked meat, fish or vegetables in a mildly spicy sauce. Traditionally, it is cooked in a conical-lidded pot called tagine. The design of the tagine allows the steam to collect and condense back into the dish so that the vegetables or meat is cooked in its own juices and the steam that collects within. I used a heavy-bottomed pot to cook this. Here is a vegetarian tagine recipe and one of my favourites.
Preparation time: 20 minutes
Cooking time: 15 minutes
2 tablespoons Q.B.B. Pure Ghee
1 large onion, sliced
3 cm ginger, julienned
750 ml vegetable stock or water
200 g carrots, cubed
300 g courgettes, cubed
300 g pumpkin, peeled and cubed
200 g potato, peeled and cubed
200 g eggplant, cubed
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon paprika or chilli powder
1 ¼ teaspoon salt
6-7 dried apricots or prunes
1 can chickpeas, rinsed and drained
80 g tomato puree
400 ml water
½ teaspoon salt
300 g couscous
2 teaspoons Q.B.B. Pure Ghee
- Heat Q.B.B. Pure Ghee in a heavy-bottomed pot and sauté the onion and ginger until aromatic.
- Add in the stock and all the ingredients except the apricots, chickpeas and tomato puree.
- Cook over medium heat till the vegetables are cooked.
- Add in the apricots, chickpeas and tomato puree and bring to boil for 2 minutes. Remove from heat.
- In the meantime, bring water and salt to boil and remove from heat. Add in the couscous, stir and leave it covered for 10 mins.
- Stir in the Q.B.B. Pure Ghee.
- To serve, dish out the couscous onto a plate and pour a ladleful of the prepared tagine over it.
- Serve hot.