Carrot Tagine with Apricots and Toasted Almonds
This vegetarian tagine reveals the sweetness of caramelized carrots combined with the tanginess of apricots and the crunch of toasted almonds. An explosion of flavors that evokes Moroccan souks and aromatic spices like cinnamon and saffron. Moroccan vegetarian cuisine is a treasure trove of colorful and comforting dishes, ideal for discovering the harmony of spices. To make an authentic tagine, always have turmeric, ginger, cinnamon, and saffron on hand; they are the key to Moroccan cuisine.
Ingredients
Instructions
- 1
Peel the carrots and cut them into thick slices. Chop the onion and garlic. Heat the olive oil in a pot or tagine, then sauté the onion until translucent.
- 2
Add the garlic, turmeric, ginger, cinnamon, and saffron. Let the spices release their aromas for 2 minutes.
- 3
Add the carrots, honey, and broth. Cover and simmer over low heat for 20 minutes.
- 4
Add the dried apricots cut into pieces and the preserved lemon sliced. Continue cooking for 10 minutes, until the carrots are tender and caramelized.
- 5
Meanwhile, toast the almonds in a dry pan. Serve hot, sprinkled with toasted almonds and chopped parsley.
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