This is one of our favorite recipes because of the bold spices and memories we have from Morocco. I have yet to invest in an actual tagine (the dome-shaped dish it’s named for), this dish can easily be made in a stock pot.
Although I’ve already shared a tagine recipe, this one is a little different and updated. You can edit or add any vegetables you want in this type of cuisine, which makes it enjoyable for many!
- olive oil
- 1 large yellow onion, diced
- 2 large tomatoes, diced (or 1 can diced tomatoes)
- 2 tsp paprika
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tsp dried parsley
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- salt and pepper, to taste (start with 1 tsp each)
- 1 cup water, divided
- 3 large carrots, peeled and quartered
- 3 bell peppers, any color, diced
- 3 medium zucchini squash, quartered
- 2 medium yellow squash, quartered
- 1 cup frozen green peas
- 1 cup frozen cut green beans
- 1 can green or black olives, pitted
In a large stock pot (or tagine), heat a few tbsp olive oil over medium-high heat. Sauté the yellow onion for 2-3 minutes, or until cooked. Add the tomatoes, spices, and half the water, and stir well. Turn heat down to medium and let mixture stew together for about 5-7 minutes, covered.
Next, begin layering in vegetables on top of mixture in order from longest cooking time to shortest cooking time (bell peppers, carrots, squashes, peas, beans, olives).
Cover tightly with a lid and let cook over medium or medium-low heat (depending on your stove, you don’t want it too hot) for 45 minutes to an hour. Check the water every 15 minutes or so, and add as needed. You can stir everything together before serving, like I have, but it’s not necessary.
Serve in a tagine or bowl with warm bread.
To reheat, you may need to add additional water. Store in refrigerator up to 3 days.