Moroccan Vegetable Tagine

20 min

Prep time

40 min

Cook time

Servings

315

Calories

This Moroccan Vegetable Tagine recipe is a splendid feast of anti-inflammatory spices and nutrient-rich vegetables. Featuring the warmth of turmeric and ginger, alongside a medley of vegetables such as sweet potatoes and carrots, this dish is a powerful ally in reducing inflammation. The inclusion of olive oil not only enhances the flavors but also adds omega-3 fatty acids to this heart-healthy dish.

Ingredients

4 servings

2 tbsp olive oil
1 large onion
3 garlic cloves
1 inch piece fresh ginger
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
2 carrots
2 sweet potatoes
2 zucchini
1 cup chickpeas
1 can diced tomatoes
2 cups vegetable broth
1/2 cup raisins
1/4 cup fresh cilantro
1 lemon
to taste salt
to taste pepper

Fights inflammation

Olive Oil1/10 Garlic2/10 Ginger1/10 Turmeric1/10 Cinnamon2/10Cumin

Instructions

1
Step 1
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
2
Step 2
Add minced garlic, grated ginger, turmeric, cinnamon, and cumin. Stir for about 1 minute until the spices are fragrant.
3
Step 3
Add chopped carrots, sweet potatoes, and zucchini into the pot. Stir to coat the vegetables with the spices.
4
Step 4
Pour in the diced tomatoes (with their juice), chickpeas, and vegetable broth. Bring to a boil.
5
Step 5
Reduce heat to low and add raisins. Cover the pot and simmer for about 30 minutes or until the vegetables are tender.
6
Step 6
Once the vegetables are cooked, season with salt and pepper to taste. Add the juice of one lemon and stir.
7
Step 7
Serve hot, garnished with fresh cilantro. Optionally, pair with couscous or quinoa for a more filling meal.