Algerian Vegetable Tagine with Saffron and Preserved Lemon
This vegetarian tagine is a pure delight of Algerian cuisine, where tender vegetables soak up the aromas of saffron and preserved lemon. Wondering what spices are typical in Algerian cooking? Cumin, coriander, paprika, and saffron are the pillars, and here they turn simple vegetables into a comforting dish. Unlike couscous, Algerian tagine relies on slow cooking that concentrates flavors. It's an easy recipe, perfect for a weeknight meal, evoking the scents of Algiers' markets. Treat yourself to this explosion of Mediterranean flavors!
Ingredients
- Eggplants2 medium
- Zucchinis2 medium
- Potatoes2 medium
- Carrots2
- Onions1 large
- Garlic3 cloves
- Crushed tomatoes400 g
- Cooked chickpeas200 g
- Olive oil3 tablespoons
- Saffron threads1 pinch
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Sweet paprika1 teaspoon
- Preserved lemon1/2
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh coriander1 bunch
Instructions
- 1
Prepare the vegetables: cut the eggplants, zucchinis, potatoes, and carrots into equal-sized cubes. Slice the onion and mince the garlic.
- 2
In a large skillet or tagine, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- 3
Add the crushed tomatoes, saffron, cumin, ground coriander, paprika, salt, and pepper. Stir and simmer for 5 minutes.
- 4
Add the chopped vegetables and chickpeas. Add 1/2 cup of water if needed. Cover and cook over low heat for 20 minutes, until the vegetables are tender.
- 5
Add the diced preserved lemon and chopped fresh coriander. Adjust seasoning if needed.
- 6
Serve hot, accompanied by flatbread or semolina. Enjoy!
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