Today we are going to make a tagine with dada Rabiaa So today we are going to make a vegetarian tagine with just vegetables and no meat and they are using seasonal vegetables So when the vegetables are fresh, it doesn’t take so much time to cook Let’s start! First peel all the veggies.
Peel the carrots, and cut both tips Cut the tips of the zucchini peel the turnip and cut the tips Cut the tips of the green beans then cut the beans into 2 Peel the potato Cut the red pepper in half and remove the seeds Peel the onion and cut in half Peel the tomato Cut a few stems from the cauliflower Get the green peas ready And of course you need parsley Now that the veggies are peeled, time to slice them! Finely chop the onion and tomato Cut the potato into medium sized pieces Cut the zucchini into quarters then slice in half to get medium sized sticks Do the same for the turnip and carrot Now slice the red pepper into medium sized sticks And finely chop the parsley Look at all these colorful vegetables, they are just so beautiful You can of course adjust the veggie selection and use other vegetables that are in season.
Time to cook these beauties. But before that, let’s prepare our spice mix! In a bowl combine black pepper, ground turmeric ground sweet paprika, salt, ground ginger ground cumin, and crushed garlic Now add vegetable oil and olive oil Finish with the chopped parsley Add a little bit of water and mix it all Spread the onion in the tagine plate and add the chopped tomato Let them cook for a few minutes, then pour some of the spice marinade and mix.
Keep cooking for another 2 or 3 minutes until the tomato softens. Layer the vegetables in the tagine plate, with the ones that take more time to cook at the bottom Turnip, carrot, zucchini, potato, and cauliflower.
Make them look pretty as we say in Morocco “the eyes eat first!” Add the green beans and green peas. Don’t forget the red pepper sticks! Now pour the remaining marinade on top of all these veggies.
Close the tagine and let cook on medium heat for around 45 minutes or until all the veggies are cooked From time to time, check on the tagine to see if it has enough liquid and baste the top veggies with the sauce.
When the veggies are cooked, especially the potatoes that take the longest time add a few green olives to the sauce and sprinkle some chopped parsley on top Close the tagine and cook for another 5 minutes for the new flavors to integrate And that’s it… serve it immediately, hot, with crusty bread Look at this, your vegetarian friends are going to LOVE you! Bessaha wa raha