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Tajine végétarien aux légumes

Vegetarian Tagine Recipe with Vegetables

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Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Main course
Cuisine: Mediterranean
Servings: 4 servings

Ingredients

  • 6 potatoes
  • 6 carrots (orange and yellow)
  • 1 small zucchini
  • 1 onion
  • 1 tablespoon butter
  • 1 garlic clove
  • 1/2 vegetable stock cube
  • 20 cl water
  • 1 tablespoon Raz el Hanout
  • 2 handfuls of chickpeas (in a jar)
  • 1 handful of whole almonds
  • salt and pepper
  • olive oil
  • fresh coriander chopped

Instructions

  • Peel and chop onions.
    Melt butter in a skillet over medium heat, add onions and cook over low heat, covered, for 10 minutes. Stir occasionally.
    Onions should be translucent. Remove and set aside in a bowl.
  • Place them in your tagine dish in the sun, except for the zucchini.
    Add the peeled garlic and cut into small pieces.
    Place the golden onion on top of the other vegetables.
  • Pour the stock cube diluted in water. Drizzle with a good amount of olive oil and sprinkle with Raz el Hanout. Season with salt and pepper.
  • Bake in a cold oven and heat to 180°C.
  • Bake for 35 minutes, then remove from oven, add zucchini sticks, chickpeas and almonds. Cover again and bake for an additional 15 minutes.
  • If you wish, you can let it brown for 5 minutes without the lid before serving.
  • Serve hot with chopped cilantro and semolina seeds, if desired.