If you’re looking for a hearty and warming dish this winter, try this vegetable tagine recipe.
If you’ve ever been to a Moroccan restaurant, you know one of their signature dishes is a tagine: a slow cooked stew made in a special earthenware cooking dish with a tall, cone-shaped lid.
They are absolutely delicious. The slow cooking really intensifies the flavor, and the tagine-lid keeps every morsel of food perfectly moist.
But, without much space in a tiny NYC kitchen for another pot, nor the time to wait long for dinner to be served, this Moroccan-inspired recipe was born. While definitely not the most traditional recipe (which requires much more time!) it works for a busy urban weeknight dinner.
- 3-4 Tbsp. dried goji berries, optional.
- 1 Tbsp. oil
- 1 cup millet
- ½ tsp. cumin seeds
- 2 ¼ cups vegetable broth
- 2 Tbsp. olive oil
- 1 red onion, sliced
- 4 cloves garlic, chopped
- 1 Tbsp. fresh ginger, minced
- ½ tsp. ras el hanout (optional)
- ½ tsp. turmeric
- ½ tsp. black pepper
- 3 Tbsp. harissa
- 4 large carrots, chopped small (~3 cups chopped)
- 1 head broccoli, chopped into bite-size florets (~3 ¼ cups)
- 2 zucchini, chopped (~2 ¼ cups)
- 2 cups chickpeas
- 1 cup of organic vegetable stock
- 1 tsp. salt, or to taste
- Fresh parsley
- Fresh mint
- harissa (optional)
- In a small bowl, soak goji berries in a small amount of water, and set aside.
- Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat to medium low, cover, and simmer, stirring occasionally, until millet is tender, 15-20 minutes until water is absorbed. Drain goji berries, and stir them into the millet.
- Heat a large saucepan or pot over medium heat.
- Add the oil, then sauté the onion, garlic, and ginger for two minutes.
- Next, add the spices (except salt), harissa, and carrots. Allow to cook, stirring occasionally, for 3-4 minutes before adding the broccoli, zucchini, chickpeas, and vegetable stock. Cover, and cook over medium low heat for 15 minutes.
- To serve, spread about 1/2-3/4 cup millet couscous on a plate, and make a well in the middle. Scoop in 1-2 cups of the vegetable tagine. Garnish with generous amount of chopped parsley and mint (and more harissa if you like).