MOROCCAN VEGETABLE TAGINE

MOROCCAN VEGETALE TAGINE

I’ve just come back from Morocco not too long ago and have come back so inspired by all the flavours, spices and scents that Morocco had to offer. I was in Fez and Marrakech - two completely different cities. I was in awe at just how amazing Fez was - especially their Medina. It really reminded me of Arabian nights or any scene in Aladdin - it was exactly like that but better.

I tried as much Moroccan food as I could and tried to stay away from the typical menus which consisted of tajines and couscous. But when I finally did have those two on the couple nights of my trip I remembered just how much I loved these dishes. Even the touristy crap was so fucking delicious. So much yum.

Believe it or not, I was craving some Moroccan vegetable tagine the week after I arrived back from Morocco…so I decided to make my own. Harissa and ras-el-hanout are absolute musts for this dish and the fruits can be be optional. The sweetness is very much welcomed in this dish and a great contrast to the spicy harissa. Don’t forget to serve this with a big bowl of couscous or some crusty bread!

MOROCCAN VEGETABLE TAGINE - serves 8

• 4 tbsp vegetable oil

• 4 shallots, sliced

• 4 cloves garlic, minced

• 1 yellow potato, diced

• 1 red potato, diced

• 1/4 kabocha squash, diced

• 3 medium carrots, peeled and chopped in 1” pieces

• 1 parsnip, peeled and chopped in 1” pieces

• 3 small zucchinis, chopped in 1” pieces

• 1 long Japanese eggplant, cut into rounds

• 2 hot house tomatoes, diced

• 6 cups vegetable stock

• 2 tbsp harissaa paste

• 2 tbsp ras-el-hanout

• 1 pinch saffron

• 1 tbsp kosher salt

• 1 (384ml) can chickpeas, drained

• 1 cup dried apricots, rough chopped

• handful of sultana raisins

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot. Add in the shallots and garlic and sauce over medium-high heat.

2. Add in your root vegetables - potatoes, carrots, parsnips and kabocha squash. Toss with onions and garlic until it is coated in the oil.

3. Next, add in your zucchini and eggplant.

4. Whisk the harissa and ras-el-hanout into a small bowl with the vegetable stock. Slowly pour in the liquids to the vegetable pot and bring to a boil. Decrease the heat to low and cover.

5. After 15 - 20 minutes, the vegetables should have released a considerable amount of water. Push down your vegetables with your mixing spoon and add in the apricots, raisins, and chickpeas. Cover and let simmer for at least another 45 minutes. The vegetables should be super soft - halfway to being overcooked (this is how I had it in Morocco). Serve with couscous and a generous amount of sauce. Garnish with cilantro.