Below is a professional recipe for a Vegetarian Vegetable Tajine. This dish is rich in flavor, featuring a harmonious blend of spices and fresh ingredients that are typical of North African cuisine.
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Servings: 4-6 people
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients
Base Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2-inch piece of ginger, grated (optional)
- 2 medium carrots, peeled and sliced into rounds
- 1 large zucchini, diced
- 1 red bell pepper, seeded and diced
- 1 yellow squash, diced
- 1 large eggplant, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh cilantro or parsley
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Sliced preserved lemons (for authenticity)
- Fresh mint leaves
- Cooked couscous or steamed basmati rice for serving
Instructions
1. Prepare the Base:
- Heat the olive oil in a large, deep skillet or tajine pot over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger (if using), cooking for another minute until fragrant.
2. Add Spices:
- Sprinkle the cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper into the pan. Stir well to combine, ensuring the spices coat the onions and garlic evenly. Cook for 1 minute to release their aromas.
3. Layer the Vegetables:
- Begin by adding the harder vegetables first: carrots, eggplant, and zucchini. Stir to coat them with the spiced oil mixture.
- After 5 minutes, add the softer vegetables: red bell pepper, yellow squash, and green beans. Continue stirring occasionally to prevent sticking.
4. Incorporate Liquids:
- Pour in the diced tomatoes (with juice) and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Add Chickpeas and Olives:
- Stir in the drained chickpeas and green olives during the last 10 minutes of cooking. This ensures the chickpeas retain their texture while absorbing the flavors of the tajine.
6. Season and Finish:
- Taste and adjust the seasoning with salt, pepper, and additional spices if needed.
- Remove from heat and stir in the chopped fresh cilantro or parsley.
7. Serve:
- Ladle the tajine into bowls and garnish with sliced preserved lemons, fresh mint leaves, or additional herbs.
- Serve alongside fluffy couscous or steamed basmati rice for a complete meal.
Tips for Success
- Use a traditional clay tajine pot if available for authentic results; otherwise, a heavy-bottomed skillet works well.
- Adjust the spice levels according to personal preference, but remember that the combination of sweet and savory notes is key to this dish.
- For an extra touch, sprinkle toasted almond slivers or pine nuts on top before serving.
Enjoy your delicious Vegetarian Vegetable Tajine!
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