Moroccan Vegetable Tagine

This slow-cooked exotic dish is sure to satisfy even the least adventurous eater! Go ahead and veg out!

Moroccan Vegetable Tagine

Ingredients

For 0006 Person(s)

Recipe

  • 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

Directions

    1. Heat oil in a tagine or dutch oven over medium heat. 
    2. Add onion and cook until softened. Season with salt and pepper.
    3. Add garlic, ginger, turmeric and cumin, and cook for 2 minutes.
    4. Add in potatoes and coat by tossing. 
    5. Next, add carrots and fennel and stir until well combined. Cook for 3 minutes . then add tomatoes. 
    6. Transfer all ingredients into slow cooker.
    7. Pour vegetable broth to cover all vegetables. Cover and cook on high for 3 hours. 
    8. Taste to season.  Add in olives and lemon and half the cilantro leaves. 
    9. Transfer to serving dish and sprinkle remaining cilantro leaves.
    10. Serve and enjoy.