Moroccan tagines are clay or ceramic cookware that have a very unique design used in North Africa. They are earthenware pots that are painted and glazed with a distinctive conical cover.
Although they are originally referred to as a tagine pot in which the dish is cooked, in Arabic, tagine means stew. Now tagine can refer to the dish, as well as, a type of stew. Tagines are generally spicy and have some type of protein incorporated. Vegetarians of course can eliminate the meat option. I have made this dish vegetarian.
A tagine must be cooked in a tagine or you can no longer say you are making a tagine, hence why I put tagine in quotations. I have not cooked my recipe in a tagine, nor did I make it a stew. Instead, I have used a Moroccan tagine recipe and altered it to make this recipe.
Moroccan Zucchini Garbanzo “Tagine”
Servings: 4 servings
Total Time: 20 minutes
1 Carrot (diced 1/4″ thick, half-moons)
3 Tbsp. Olive Oil
3 Zucchinis (diced)
3 cups Garbanzo Beans (chick peas, or 2 15 oz. cans)
1 tsp. Sea Salt
1/4 tsp. Cinnamon Powder
1 tsp. Ground Cumin
1 tsp. Dried Mint (nifty trick – open up a tea bag n use that!)
1 tsp. Ras El Hanout Spice Blend
1/4 tsp. Aleppo Pepper (can use cayenne pepper or chili flakes)
2 Tbsp. Tomato Paste
1/2 cup Water
3 Tbsp. Lemon Juice
Placed diced carrots into a microwave-safe bowl and heat until they begin to soften. (about 2 minutes)
Heat skillet over medium heat, adding oil once pan is hot. Saute the zucchini until slightly brown and tender.
Add all the remaining ingredients and toss for a minute or two.
Add 1/2 cup of water and mix thoroughly. Then bring to a simmer, reduce heat to low, and cook for 10 minutes covered.
Adjust seasoning and taste. Sometimes it may need a little more salt, or if you like spice, then add more pepper. Garnish and serve.
I served this dish with a side of chicken and Quinoa!