Vegetarian Tajine with Root Vegetables and Chickpeas

Name: Vegetarian Tajine with Root Vegetables and Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 1 teaspoon ground caraway; 1 teaspoon sweet paprika; 0.5 teaspoon turmeric; 0.5 teaspoon ground cinnamon; 3 tablespoons olive oil; 1 pc onion; 3 cloves garlic; 3 pcs carrot; 2 pcs parsnip; 400 g chickpeas; 400 g peeled tomatoes; 20 g coriander; salt

Eduard LáskaPotMoroccan Cuisine x se líbilo

Tajine is a Moroccan one-pot dish braised in the conical clay vessel of the same name. This vegetarian tajine builds on root vegetables, carrot and parsnip, and on chickpeas, scented with cumin, turmeric and cinnamon. The vegetables braise slowly in a tomato sauce until they soften and the flavours meld. The result is hearty and fragrant, yet light. It is served with couscous, rice or Moroccan bread, which soak up the thick sauce.

Příprava: 15min

Vaření: 35min

CELKOVÝ ČAS: 50min

Step by step process

Building the base

1
Start the vegetarian tajine by preparing the aromatic base. Heat olive oil in a large pan or tajine pot over medium heat. Add the thinly sliced onion and sauté for 5 minutes until golden. Add crushed garlic, ground cumin, sweet paprika, turmeric and ground cinnamon. Stir for 1 to 2 minutes until the spices become fragrant.
2
Add the sliced carrots and parsnip cut into larger chunks. Stir to coat the vegetables in the spiced base. Sauté for 3 to 4 minutes so the vegetables soften slightly and absorb the aroma of the spices.

Braising

3
Add the peeled tomatoes and crush them directly into the pot with your hand. Add the drained chickpeas, season with salt and mix everything well.
4
Cover with a lid and braise over low heat for 30 to 35 minutes until the vegetables are completely tender and the sauce has thickened. Stir occasionally and adjust the seasoning. Add a little water if needed to prevent sticking.

Serving

5
Serve the dish directly from the pot, garnished with fresh coriander leaves. It pairs perfectly with couscous, jasmine rice or fresh Moroccan khobz bread.