Moroccan Vegetable Tagine with Saffron and Preserved Lemon
This vegetable tagine with saffron and preserved lemon is a vegetarian staple of Moroccan cuisine, capturing the richness of spices and the tenderness of vegetables. Saffron, often called Morocco's red gold, brings a floral note and a beautiful golden color. Preserved lemon adds a tangy, aromatic touch that perfectly balances the dish. If you're wondering what the essential spices of Moroccan cuisine are, remember the trio of cumin, coriander, and paprika, often joined by ginger and saffron. This dish is a great way to discover Moroccan vegetarian cooking, full of flavors and colors. Don't hesitate to prepare it in an authentic clay tagine for even more authenticity.
Ingredients
- olive oil3 tablespoons
- onion1 large, sliced
- garlic3 cloves, minced
- carrots2, sliced
- zucchini2, diced
- potatoes2, quartered
- tomatoes2, crushed
- cooked chickpeas200 g
- preserved lemon1, quartered
- saffron1 pinch
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- ground ginger1/2 teaspoon
- saltto taste
- black pepperto taste
- vegetable broth500 ml
- fresh cilantroa bunch, chopped
Instructions
- 1
In a tagine or large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until tender.
- 2
Add carrots, zucchini, potatoes, tomatoes, chickpeas, preserved lemon, saffron, cumin, coriander, paprika, ginger, salt, and pepper. Stir.
- 3
Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, until vegetables are tender.
- 4
Uncover and cook for 5 more minutes to thicken the sauce if needed.
- 5
Sprinkle with fresh cilantro before serving. Serve hot with Moroccan bread or couscous.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !