Moroccan Summer Vegetable Tagine
yields: 4 -6 servings
Summer carrots and zucchini stewed up with a spice blend for an ultra-savory dish with sweet pops of dried figs and filled with umami meaty olives. This Moroccan summer vegetable tagine is comforting and full of flavor without feeling heavy or overly rich - served over a bed of quinoa, it's a perfect vegetarian summer dish!
Ingredients
Summer Vegetable Tagine
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- 1½ teaspoons turmeric
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- ¼ teaspoon pepper
- 1 lb zucchini, halved cut into ¼ to ½ inch semi-circles
- 1 lb carrots, cut at an angle into ¼-inch slices
- 2 tablespoon extra virgin olive oil, divided
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic, About 3 medium cloves
- 1½ cups vegetable broth
- 1 14.5- ounce can diced tomatoes, with their juices
- 1 15- ounce can chickpeas, drained and rinsed
- ½ cup dried figs, halved or quartered
- ⅓ cup marcona almonds
- 1 tablespoon tomato paste
- ½ cup pitted green olives, such as garlic-stuffed queens or castelvetrano
- About 2 tablespoons of fresh parsley leaves, for serving
- ¼ cup yogurt, for serving
Quinoa
- 1½ cups plain or tri-colored quinoa, rinsed well
- 2-⅔ cups vegetable broth
- ¼ teaspoon kosher salt
INSTRUCTIONS
Summer Vegetable Tagine
- Combine spices (first 9 ingredients) in a small bowl. Toss the zucchini and carrots in the spices. Set aside
- Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Add the fresh ginger and garlic and sauté for 1 minute. Add the remaining oil and zucchini and carrots with all spices and cook, stirring, until the veggies just start to soften 5-6 minutes.
- Stir in vegetable broth, tomatoes with their juices, chickpeas, figs, almonds, and tomato paste and bring liquid to a boil.
- Reduce heat to medium low and cook, stirring occasionally, until the carrots are soft when pierced with a knife, about 25-30 minutes.
- Spoon tagine over cooked quinoa. Top with garlic stuffed olives and fresh parsley and serve warm with a spoonful of yogurt.
Quinoa
- Meanwhile, bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes.
- Remove from heat and let rest for 5 minutes. Fluff with a fork
