Name: Moroccan VegetableTagine recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam); 2 small salad radish, sliced; few broccoli florets; 1 tsp. ginger, grated; 1 tsp. garlic, grated; 1/4 tsp. turmeric powder; salt to taste; 1 tsp. roasted coriander-cumin powder; 1 tsp. zaatar powder; 1/2 tsp. sumac powder; 1/2 tsp. red chili powder or to taste; 1 tbsp. coriander leaves, chopped; 3-4 tbsp. olive oil; 2-3 fresh whole green / red chilies (opt); few strands of saffron; 1 cup water; few olives, sliced

ABOUT Moroccan VegetableTagine RECIPE

Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some masalas mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam.

Ingredients Serving: 6

1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
2 small salad radish, sliced
few broccoli florets
1 tsp. ginger, grated
1 tsp. garlic, grated
1/4 tsp. turmeric powder
salt to taste
1 tsp. roasted coriander-cumin powder
1 tsp. zaatar powder
1/2 tsp. sumac powder
1/2 tsp. red chili powder or to taste
1 tbsp. coriander leaves, chopped
3-4 tbsp. olive oil
2-3 fresh whole green / red chilies (opt)
few strands of saffron
1 cup water
few olives, sliced

Instructions

In a bowl, mix together ginger, garlic and all the dry masalas along with olive oil . Keep aside.
Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.
Then place the eggplants and the broad beans. Top it up with the raddish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.
Drizzle the prepared masala mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water.
Cook, covered on low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.

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