1 hr 15 min Weekend Magazine kitchen
VegetarianVeganGluten-freeDairy-free
A tagine is both the pot and the method: steam returns down the cone so little liquid is needed. A Dutch oven with a tight lid is an honest stand-in. Moroccan vegetable tagines are not underseasoned stews — they want preserved lemon’s funk, olives’ salt, and enough oil to gloss the vegetables.
Ingredients
4
- onion2
- carrots3
- butternut squash or pumpkin400 g
- zucchini2
- chickpeas1 can
- preserved lemon1
- green olives1/2 cup
- garlic4 cloves
- ground cumin2 tsp
- ground ginger1 tsp
- turmeric1 tsp
- olive oil4 tbsp
- cilantro and parsleya bunch
- couscousto serve
Method
- 1
Sweat onion in olive oil with garlic, cumin, ginger, turmeric, and salt until soft.
- 2
Layer the harder vegetables first — carrot, squash — then zucchini and chickpeas. Add a small glass of water, not a flood.
- 3
Nestle preserved lemon and olives. Cover and cook gently 40 minutes until the vegetables are spoon-tender and the sauce is silky.
- 4
Finish with herbs. Serve with couscous or bread for the sauce.