By: Chef Laura Bonicelli
Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked. Favorite Tagine Resources
Tagine – the ultimate one-pot dinner
🌍 Traditionally used over open fires, modern tagines have adapted to various heat sources, including ovens and stovetops, bringing a piece of North African heritage into contemporary kitchens worldwide.
This recipe begins with extra-virgin olive oil, known for its health benefits and Mediterranean roots, and a large red onion, providing a sweet, aromatic base. The dish becomes heartier with the addition of garlic, carrots, and butternut squash. Each ingredient contributes not only its distinct flavor but also a range of nutrients, colors, and textures, creating a well-rounded and nourishing meal.
Spices are the soul of any tagine, and this recipe is no exception. A blend of ground coriander, ginger, cinnamon, cayenne, kosher salt, black pepper, and a generous pinch of saffron imparts warmth, depth, and a hint of exoticness. Each spice offers its own health benefits, from anti-inflammatory properties to aiding digestion. Saffron, the star among them, is not only prized for its unique flavor and aroma but also for its potential in enhancing mood and heart health. These spices, integral to the dish’s character, also align with the growing interest in cooking that supports both taste and wellness
.
In traditional Moroccan cuisine, tagines are often served directly from the cooking vessel, making a stunning presentation at the table. This particular tagine would pair beautifully with fluffy couscous, a staple in North African cuisine, allowing it to soak up the rich, spiced sauce. Garnishing with fresh mint and crumbled feta cheese adds freshness and a creamy tang, enhancing the dish’s complexity. A side of crusty bread or a simple salad could also accompany the tagine, making it a versatile dish suitable for various occasions, from casual family dinners to more formal gatherings.
Tagine cooking, with its unique blend of ingredients, spices, and cultural history, offers a delightful culinary experience in North African cooking. .
Step by Step Instructions
Vegetarian Chickpea Tagine
Equipment
- 1 tagine or a Dutch oven with lid
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large red onion sliced
=====
- 2 cloves garlic minced
=====
- 2 medium-sized carrots peeled and diced
- 1 1/2 cups peeled and diced butternut squash 3/4-inch
=====
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large pinch saffron
=====
- 1 preserved lemon finely chopped
- 1 15-ounce can San-Marzano tomatoes
- 1 cup vegetable or chicken stock heat to boiling
=====
- 1 14.5 ounce can chickpeas drained and rinsed
=====
- Kosher salt to taste
- 2 cups baby spinach
=====
- 2 cups cooked couscous
- 1/3 cup chopped mint
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
Instructions
- Prepare ingredients, and measure your spices together.
- Using a diffuser under the pot, heat the oil in a tagine pot over medium heat. Sauté the onion for 5 minutes. Add the garlic and sauté for an additional 2 minutes.
- Add the carrot and squash and cook for 3 more minutes. Stir in the spices and cook, stirring, for 1 minute.
- Stir in the preserved lemon, tomatoes, and hot stock. Cover with the lid and simmer for 30 minutes. Adjust the heat if necessary.
- Stir in the chickpeas, cover the pan and simmer for 5 minutes. The vegetables should be tender, and the mixture should be thick.
- Add the spinach to the pan and stir to wilt. Taste and add more salt if necessary. Serve the tajine over couscous, sprinkled with mint, feta, and pomegranate seeds.
Video
Notes
Nutrition
More Recipes
Bonicelli Cranberry Nut Granola
Take me to the lesson... Bonicelli Cranberry Nut Granola Bonicelli's signature granola and also the first recipe Chef Laura wrote when she was 17 years old. 4 cups rolled oats2 cups sweetened coconut2 cups blanched slivered almonds2 cups whole raw cashews=====3/4...
Chocolate Peanut Granola Bar with Chocolate
Take me to the lesson... Coconut Peanut Granola Bars with Chocolate If you like the combination of peanuts and chocolate, you'll love these bars. granola bar molds or a 9 x13-inch pan 1 cup rolled oats1 cup roughly chopped lightly salted roasted peanuts 1 cup...
Chickpea Hummus
Take me to the lesson... Chickpea Hummus Chickpea Hummus makes a wonderful dip for vegetables or spread for toasted pita bread food processor 4 cups canned or cooked garbanzo beans (chickpeas)1/2 cup tahini1/3 cup warm water1/2 Cup extra-virgin olive oil1 lemon...
Recent Comments