Would you like a delicious homemade Moroccan tagine? It was in the city of Fez that we learned this vegetarian tagine recipe, so easy to cook and with low-cost ingredients.
This super tasty Moroccan recipe is a quick and easy dinner. Plus, it’s a great low-fat, low-calorie option that only takes 40 minutes to make.
This recipe is highly nutritious and is full of vitamins, minerals, and antioxidants. Definitely worth a try!
Here’s the Recipe for the Heart ❤:
INGREDIENTS
1 aubergine
4 cloves of garlic
1 red onion
1 red pepper
1 yellow pepper
2 carrots
7 tbsp water
5 tbsp tamari
1 tsp paprika
½ tsp ground black pepper
2 tsp ground cumin
1 tsp smoked paprika
2 tsp ground cinnamon
1 tsp ground ginger
pinch of cayenne pepper
juice of 1/2 a lemon
8 pitted dates
1 g tin of black-eyed peas
2 g tins of chopped tomatoes
bunch of fresh coriander
OPTIONAL TOPPINGS:
flaked almonds
harissa
avocado
INSTRUCTIONS
Chop the aubergine into small bite-size pieces. Peel and finely chop the garlic and the onion. Deseed and chop the peppers and finely slice the carrots. Mix the water with tamari.
Put tamari mix into a large pot along with the aubergine, garlic, onion and paprika. Cook on medium heat for 10 minutes, stirring regularly, until aubergines are nicely softened.
Add the peppers and carrots to a pan along with the salt and black pepper, cumin, smoked paprika, cinnamon, ground ginger and the pinch of cayenne pepper. Stir everything well and cook for another 5 minutes.
Finely chop the dates and drain and rinse the black-eyed peas. Add the dates to the pan along with the black-eyed peas and chopped tomatoes and mix well.
Bring to the boil, then reduce the heat and cook for a further 15020 minutes, until the carrots are cooked through.
Chop the fresh coriander and garnish each serving with these.
If you like, top with almonds, harissa, and slices of avocado!
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