Autumn Vegetable Tajine with Sweet Spices
This vegetarian tagine warms the heart with its sweet spices and tender autumn vegetables. Imagine the softness of butternut squash mingling with cinnamon and cumin – it's a journey straight to the Atlas Mountains. For an authentic tagine, the key is to cook slowly and listen to the aromas filling the kitchen. By the way, do you know what distinguishes a Moroccan pastilla from a bastila? Often it's the same, just a regional name variation, but the sweet-savory version with almonds and poultry is a must-try classic. Here, we stay 100% plant-based for a comforting and healthy dinner.
Ingredients
- butternut squash500 g
- potatoes2 medium
- carrots3
- onion1 large
- garlic2 cloves
- cooked chickpeas200 g
- crushed tomatoes200 ml
- olive oil3 tablespoons
- cinnamon stick1
- ground cumin1 teaspoon
- fresh grated ginger1 cm
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- fresh cilantroa few sprigs
Instructions
- 1
Cut the squash, potatoes and carrots into large cubes. Chop the onion and garlic.
- 2
In a tagine or large pot, heat the olive oil over medium heat. Sauté the onion and garlic for 3 minutes.
- 3
Add the spices (cinnamon, cumin, ginger, salt, pepper) and mix for 1 minute.
- 4
Stir in the crushed tomatoes, then the vegetables (squash, potatoes, carrots). Add the chickpeas and a glass of water.
- 5
Cover and simmer over low heat for 30 to 35 minutes, until the vegetables are tender.
- 6
Sprinkle with fresh cilantro before serving, accompanied by Moroccan bread or couscous.
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