🧺 Ingredients (grams)

• Carrots – 200 g (cut into sticks)
• Potatoes – 200 g (wedges)
• Zucchini – 150 g (cut lengthwise)
• Green beans – 100 g (trimmed)
• Tomatoes – 150 g (sliced or grated)
• Red bell pepper – 100 g (sliced)
• Onion – 150 g (chopped)
• Garlic – 10 g (minced)
• Olive oil – 50 ml
• Fresh parsley – 15 g (chopped)
• Fresh coriander – 15 g (chopped)
• Ground ginger – 5 g
• Ground turmeric – 5 g
• Paprika – 5 g
• Salt – 5 g
• Black pepper – 3 g
• Water – 150 ml
• Preserved lemon – 30 g (optional)
• Green or purple olives – 50 g (optional)

🍳 Preparation Steps

1. Prepare the base: In a tagine or pot, add olive oil, onions, garlic, and half the spices.
2. Layer the vegetables: Place potatoes at the center, then carrots, beans, zucchini, peppers, and tomatoes on top.
3. Add flavor: Sprinkle remaining spices, add preserved lemon & olives, pour in water, and top with herbs.
4. Cooking: Cover and cook on low heat for 45–60 minutes. Don't stir. Add a bit of water if needed mid-way.
5. Serve: Serve hot with Moroccan bread (khobz), garnish with herbs and a splash of olive oil.

🥗 Serving Suggestions

• Pair with Moroccan tomato salad (chermoula-style)
• Enjoy with mint tea for a traditional experience
• Serve with couscous for a heartier meal