Vegetable Tajine
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A tajine is a typical Maghrebi dish cooked in a special pot. Try this recipe for a vegetable tajine, it's a tasty and easy vegetarian dish.
22 March, 2017
ingredients
Olive oil
60 ml
Zucchini
1 large, cut into ribbons using a vegetable peeler
Carrots
2 large, peeled and cut into ribbons using a vegetable peeler
Tomatoes
2 large beef, sliced
Onion
2, sliced
Garlic
2 cloves, minced
Eggplants
1 (eggplant), halved and sliced
Ras El Hanout
1 tsp
Turmeric
1 tsp
Honey
1 tbsp
Vegetable stock
250 ml
Salt
Pepper
Parsley
small handful of picked flat-leaf, leaves
Preparation
- Heat some of the olive oil in a large casserole dish set over a moderate heat.
- Saute the vegetables in batches for a few minutes each, apart from the tomato.
- Use fresh oil for each batch and move each completed batch to a slow cooker when done.
- Add the tomato slices to the slow cooker once all the vegetables have been sautéed.
- Add the ground spices, honey and seasoning and stir well.
- Cover with the stock and cover with a lid.
- Cook on a medium setting for 4 hours.
- Adjust the seasoning to taste after 4 hours and transfer to serving dishes using a pair of tongs.
- Garnish with the parsley leaves before serving your vegetable tajine.
Blueberries or olives? Vanilla and Buffalo Milk
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