Roasted Vegetable Tagine with Sweet Spices and Sliced Almonds
Oh, this roasted vegetable tagine is a true journey to the heart of Morocco! You know, for an authentic tagine, the secret lies in the spices: a perfect balance of cinnamon, cumin, ginger, and that little pinch of saffron that colors everything gold. The vegetables confit in this fragrant bath become tender, and the toasted almonds add that irresistible crunch. If you're wondering what essential spices are in Moroccan cuisine, I'd say cumin, paprika, ginger, and cinnamon are the pillars, but don't forget saffron for the luxurious touch. This vegetarian dish is gentle, comforting, and will delight even the most skeptical. Go for it, you'll love it!
Ingredients
- zucchini2 medium
- eggplants2 medium
- red bell peppers2
- carrots3
- onions2
- garlic4 cloves
- canned peeled tomatoes400 g
- cooked chickpeas200 g
- raisins50 g
- sliced almonds50 g
- ground cinnamon1 tsp
- ground cumin1 tsp
- ground ginger1/2 tsp
- saffron threads1 pinch
- olive oil3 tbsp
- fresh cilantro1 bunch
- saltto taste
- black pepperto taste
Instructions
- 1
Peel and cut the zucchini, eggplants, bell peppers, and carrots into large dice. Mince the onions and garlic.
- 2
In a large skillet or tagine, heat the olive oil and sauté the onions and garlic until translucent.
- 3
Add the hard vegetables (carrots, bell peppers) and brown for 5 minutes, then incorporate the zucchini and eggplants. Season with salt, pepper, and all spices: cinnamon, cumin, ginger, and saffron. Mix well.
- 4
Pour in the crushed peeled tomatoes, chickpeas, and raisins. Cover and simmer on low heat for 25-30 minutes, until the vegetables are tender and infused with spices.
- 5
Meanwhile, toast the sliced almonds in a dry skillet until golden. Set aside.
- 6
Serve the tagine in a dish, sprinkle with toasted almonds and fresh chopped cilantro. Accompany with Moroccan bread or couscous if desired.
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