Tajine Bil Khodar Vegetable Tagine
Experience the comforting warmth and vibrant flavors of **Tajine Bil Khodar Vegetable Tagine**, a classic Moroccan-inspired dish brimming with wholesome vegetables and aromatic spices. This vegetarian tagine features tender carrots, zucchini, potatoes, eggplant, and chickpeas, all simmered in a rich, spiced tomato-based broth seasoned with cumin, coriander, cinnamon, paprika, and turmeric. Perfectly suited for a cozy family dinner or a plant-based feast, this hearty recipe is slow-cooked to perfection in a traditional tagine pot or a heavy-bottomed pan. Garnished with fresh parsley and cilantro, and served with flatbread or steamed couscous, it’s a deliciously satisfying way to celebrate the flavors of North Africa. With its simple preparation and healthy ingredients, this dish is ideal for anyone looking for a flavorful, vegan-friendly meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, sliced into rounds carrots
- 2 medium, sliced zucchini
- 2 medium, peeled and cubed potatoes
- 1 medium, cubed eggplant
- 1 can (15 ounces), drained and rinsed chickpeas
- 2 large, chopped tomatoes
- 2 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons, chopped (for garnish) fresh parsley
- 3 tablespoons, chopped (for garnish) fresh cilantro
Instructions
Heat the olive oil in a large tagine or a heavy-bottomed pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the carrots, zucchini, potatoes, and eggplant to the pot, stirring to coat the vegetables in the oil.
Stir in the ground cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Cook for 2 minutes to bloom the spices.
Add the chopped tomatoes and cook for 3-4 minutes until they release their juices and soften.
Pour in the vegetable stock and bring the mixture to a simmer.
Reduce the heat to low, cover with the tagine lid (or pot lid), and cook for 30-35 minutes, stirring occasionally, until the vegetables are tender.
Add the drained chickpeas to the tagine and simmer for another 10 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley and cilantro before serving.
Serve hot with warm flatbread or steamed couscous.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7988 mg | 347% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 100.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7993 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
