Vegetable Tagine

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and cook until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in the garlic and ginger, cooking for 1 minute until fragrant.

   Ca. 1 min.

4. 4

   Add the ground cumin, ground coriander, turmeric powder, and paprika. Cook for another minute, stirring constantly, until the spices are aromatic.

   Ca. 1 min.

   Kokkens note: Toasting the spices briefly enhances their flavor.

5. 5

   Pour in the vegetable broth and diced tomatoes, then add the cinnamon stick.

   Ca. 1 min.

6. 6

   Add the sweet potato and carrot to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

   Ca. 20 min.

   Kokkens note: Ensure the heat is low enough to maintain a gentle simmer without scorching.

7. 7

   Stir in the zucchini, chickpeas, and dried apricots. Continue to simmer, covered, for another 20 minutes, or until all vegetables are tender.

   Ca. 20 min.

   Kokkens note: Cook until the sweet potato is easily pierced with a fork.

8. 8

   Remove the cinnamon stick from the tagine. Season with salt and black pepper to taste.

   Ca. 1 min.

9. 9

   Ladle the vegetable tagine into bowls and garnish with fresh cilantro before serving.

   Kokkens note: Serve warm with couscous or crusty bread.