Moroccan Vegetable Tagine
This slow-cooked exotic dish is sure to satisfy even the least adventurous eater! Go ahead and veg out!
Ingredients
- 1 tablespoon(s) olive oil
- 1 medium red onions, chopped
- 1 teaspoon(s) salt, to taste
- 1/2 teaspoon(s) ground black pepper, to taste
- 3 cloves garlic, finely chopped
- 1 ginger root, peeled and grated (2 in)
- 1 teaspoon(s) ground tumeric
- 1 1/2 teaspoon(s) ground cumin seeds
- 4 large potato, peeled and chopped
- 3 carrots, peeled and chopped
- 1 fennel bulb, trimmed and chopped
- 4 tomatoes, finely chopped
- 2 1/2 cup(s) low sodium vegetable broth, you may need more
- 1/4 cup(s) olives, pitted and sliced
- 2 preserved lemon, halved, flesh discarded and peel chopped
- 2 tablespoon(s) fresh cilantro, chopped
Instructions
- Heat oil in a tagine or dutch oven over medium heat.
- Add onion and cook until softened.
- Season with salt and pepper.
- Add garlic, ginger, turmeric and cumin, and cook for 2 minutes.
- Add in potatoes and coat by tossing.
- Next, add carrots and fennel and stir until well combined.
- Cook for 3 minutes.
- then add tomatoes.
- Transfer all ingredients into slow cooker.
- Pour vegetable broth to cover all vegetables.
- Cover and cook on high for 3 hours.
- Taste to season.
- Add in olives and lemon and half the cilantro leaves.
- Transfer to serving dish and sprinkle remaining cilantro leaves.
- Serve and enjoy.
Nutrition
Calories: 1748kcalCarbohydrates: 367.89gProtein: 45.73gFat: 22.24gSaturated Fat: 3.53gSodium: 3363.87mgFiber: 55.84gSugar: 59.45g
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