Entree: Morocco – Berber Cuisine – Berber Tagine with Vegetables (Slow-braised North African vegetable stew cooked with warm spices, preserved lemon, and dried fruit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh grated ginger (or 1 tsp (2 g) ground ginger)
- 2 tsp (6 g) ras el hanout or North African spice blend
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 3 medium carrots, cut into 1-inch (2.54 cm) pieces, approx. 12 oz (340 g)
- 2 medium potatoes, cut into 1-inch (2.54 cm) pieces, approx. 12 oz (340 g)
- 1 medium zucchini, cut into rounds, approx. 8 oz (225 g)
- 1 red bell pepper, seeded and cut into strips, approx. 6 oz (170 g)
- 1 can diced tomatoes, 14 oz (400 g)
- 2 cups (480 ml) vegetable stock
- 1 can chickpeas, 15 oz (425 g), drained and rinsed
- 4 oz (115 g) dried apricots, halved
- 1 preserved lemon, pulp removed and rind rinsed and finely chopped (if unavailable, use 1 tsp (5 ml) lemon zest)
- 1/2 cup (80 g) green or black olives, pitted
- 2 tbsp (30 ml) honey or to taste
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- Cooked couscous or crusty bread, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh grated ginger (or 1 tsp/2 g ground ginger)
- 2 tsp (6 g) ras el hanout or North African spice blend
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 3 medium carrots, cut into 1-inch pieces, approx. 12 oz (340 g)
- 2 medium potatoes, cut into 1-inch pieces, approx. 12 oz (340 g)
- 1 medium zucchini, cut into rounds, approx. 8 oz (225 g)
- 1 red bell pepper, seeded and cut into strips, approx. 6 oz (170 g)
- 1 can diced tomatoes, 14 oz (400 g)
- 2 cups (480 ml) vegetable stock
- 1 can chickpeas, 15 oz (425 g), drained and rinsed
- 4 oz (115 g) dried apricots, halved
- 1 preserved lemon, pulp removed and rind rinsed and finely chopped (if unavailable, use 1 tsp/5 ml lemon zest)
- 1/2 cup (80 g) green or black olives, pitted
- 2 tbsp (30 ml) honey or to taste
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- Cooked couscous or crusty bread, for serving

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat. Add the sliced onion and sauté until soft and beginning to brown, about 6–8 minutes.
2. Add the garlic and grated ginger and cook 30–60 seconds until aromatic. Stir in the ras el hanout, cumin, cinnamon, paprika, and cayenne (if using) and toast the spices for 30 seconds.
3. Add the carrots and potatoes to the pot and toss to coat with the spices. Cook 3–4 minutes to begin caramelizing.
4. Pour in the diced tomatoes and vegetable stock, bring to a simmer, then cover and cook gently for 15 minutes.
5. After 15 minutes, add the zucchini, red bell pepper, drained chickpeas, dried apricots, and chopped preserved lemon. Stir to combine, cover, and simmer until all vegetables are tender, about 20–25 minutes longer.
6. Uncover, add the olives and honey, and simmer uncovered 5 minutes to allow the sauce to reduce slightly. Adjust salt and pepper to taste.
7. Stir in the chopped cilantro and parsley just before serving.
8. Serve the tagine hot over cooked couscous or with crusty bread, spooning plenty of sauce and fruit over each portion.