Ingredients
Scale
- For the Base Aromatics:
- 2 tablespoons Olive Oil (good quality extra virgin recommended)
- 1 tablespoon Butter or Ghee (optional, adds richness)
- 2 medium Yellow Onions (about 300g), peeled and finely chopped
- 4–5 cloves Garlic, minced (about 2 tablespoons)
- 1 tablespoon Fresh Ginger, grated (about a 1-inch piece)
- The Spice Blend (Chermoula Foundation):
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1 ½ teaspoons Turmeric Powder
- 1 teaspoon Sweet Paprika
- ½ teaspoon Ground Cinnamon
- ¼ – ½ teaspoon Cayenne Pepper or Red Pepper Flakes (optional, adjust to taste)
- ½ teaspoon Ground Black Pepper
- Pinch of Saffron Threads (about 15-20 threads), soaked in 2 tablespoons of warm water (optional but highly recommended)
- The Vegetables (Approx. 1.5 – 2 kg total):
- 2 large Carrots (about 250g), peeled and cut into 1-inch thick rounds or chunks
- 2 medium Sweet Potatoes (about 400g), peeled and cut into 1.5-inch cubes
- 1 medium Butternut Squash (about 500g, or use pre-cut), peeled, seeded, and cut into 1.5-inch cubes
- 1 large Zucchini (about 250g), trimmed and cut into 1-inch thick half-moons or chunks
- 1 Red Bell Pepper (about 150g), seeded and cut into 1-inch pieces
- 1 Green Bell Pepper (about 150g), seeded and cut into 1-inch pieces
- The Liquid & Flavor Enhancers:
- 1 can (14.5 oz / 400g) Diced Tomatoes, undrained (fire-roasted adds depth)
- 2 cups (approx. 480ml) Vegetable Broth or Water
- ½ cup (about 80g) Dried Apricots or Dates, roughly chopped (adds sweetness)
- ¼ cup (about 40g) Raisins or Sultanas (optional, for extra sweetness)
- 1 preserved lemon, pulp discarded, rind rinsed and finely chopped (optional, adds unique salty/umami tang)
- 1 tablespoon Honey or Maple Syrup (optional, enhances sweetness, adjust to taste)
- Salt to taste (start with 1 teaspoon, adjust later)
- Finishing Touches & Garnish:
- 1 can (15 oz / 425g) Chickpeas, rinsed and drained
- ½ cup Frozen Peas
- Fresh Cilantro (Coriander), chopped (for garnish)
- Fresh Parsley, chopped (for garnish)
- Toasted Sliced Almonds or Pine Nuts (for garnish, optional)
- Lemon wedges (for serving, optional)
- Harissa paste (for serving, for those who like extra spice)
Instructions
- Prepare the Aromatics & Spices: Heat the olive oil (and butter/ghee, if using) in your tagine pot, large Dutch oven, or heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 5-7 minutes until softened and translucent, but not browned. Stir frequently.
- Bloom the Spices: Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant – be careful not to burn the garlic. Add all the ground spices (cumin, coriander, turmeric, paprika, cinnamon, cayenne/red pepper flakes, black pepper). Stir constantly for about 1 minute. This “blooming” process toasts the spices, releasing their essential oils and deepening their flavour. If using saffron, add the soaked saffron and its soaking water now.
- Incorporate Tomatoes & Broth: Pour in the canned diced tomatoes (with their juice) and the vegetable broth or water. Stir well, scraping up any browned bits from the bottom of the pot – this adds flavour (deglazing). Bring the mixture to a gentle simmer. If using preserved lemon, stir in the chopped rind now. Add the initial 1 teaspoon of salt.
- Layer the Vegetables: Add the firmer vegetables first, as they take longer to cook. Gently place the carrots, sweet potatoes, and butternut squash into the simmering liquid. Stir carefully to coat them. Bring the mixture back to a simmer.
- Simmer Gently (First Stage): Cover the pot tightly with its lid (if using a tagine pot, ensure the steam hole is clear; if using a Dutch oven, ensure a snug fit). Reduce the heat to low. Allow the tagine to simmer gently for about 20-25 minutes. The goal is slow, gentle cooking, not a rolling boil. The steam trapped inside will help cook the vegetables.
- Add Softer Vegetables & Fruit: Carefully remove the lid (watch out for steam). Add the zucchini chunks and bell pepper pieces to the pot. Stir gently to incorporate them into the sauce. Add the chopped dried apricots/dates and raisins/sultanas, if using. If the mixture looks too dry, you can add another splash of vegetable broth or water, but the vegetables will release more liquid as they cook.
- Continue Simmering (Second Stage): Replace the lid and continue to simmer on low heat for another 20-25 minutes, or until all the vegetables are tender when pierced with a fork, but not mushy. The sweet potatoes and squash should be soft, and the zucchini should still have a slight bite.
- Add Chickpeas & Peas: Gently stir in the rinsed and drained chickpeas and the frozen peas. If using honey/maple syrup, stir it in now. Let the tagine simmer for another 5-10 minutes, just long enough for the chickpeas and peas to heat through.
- Taste and Adjust Seasoning: This is a crucial step! Taste the tagine broth. Adjust the seasoning as needed. Add more salt if necessary. If you want it slightly sweeter, add a touch more honey/maple syrup. If you desire more warmth or complexity, a tiny pinch more cinnamon or cumin can be added. If you want more heat, add a bit more cayenne or serve with harissa on the side.
- Rest and Serve: Turn off the heat. Let the tagine rest, covered, for at least 5-10 minutes before serving. This allows the flavours to meld further. Just before serving, stir in half of the chopped fresh cilantro and parsley. Garnish generously with the remaining fresh herbs and toasted almonds/pine nuts, if desired. Serve hot with your chosen accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450