Moroccan Summer Vegetable Tagine
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- 1½ teaspoons turmeric
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- ¼ teaspoon pepper
- 1 lb zucchini (halved cut into 1/4 to 1/2 inch semi-circles)
- 1 lb carrots (cut at an angle into 1/4-inch slices)
- 2 tablespoon extra virgin olive oil (divided)
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic (About 3 medium cloves)
- 1½ cups vegetable broth
- 1 14.5- ounce can diced tomatoes (with their juices)
- 1 15- ounce can chickpeas (drained and rinsed)
- 1/2 cup dried figs (halved or quartered)
- 1/3 cup marcona almonds
- 1 tablespoon tomato paste
- ½ cup pitted green olives (such as garlic-stuffed queens or castelvetrano)
- About 2 tablespoons of fresh parsley leaves (for serving)
- 1/4 cup yogurt (for serving)
- 1½ cups plain or tri-colored quinoa (rinsed well)
- 2-2/3 cups vegetable broth
- ¼ teaspoon kosher salt
Instructions
- 1
Combine spices (first 9 ingredients) in a small bowl. Toss the zucchini and carrots in the spices. Set aside
- 2
Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Add the fresh ginger and garlic and sauté for 1 minute. Add the remaining oil and zucchini and carrots with all spices and cook, stirring, until the veggies just start to soften 5-6 minutes.
- 3
Stir in vegetable broth, tomatoes with their juices, chickpeas, figs, almonds, and tomato paste and bring liquid to a boil.
- 4
Reduce heat to medium low and cook, stirring occasionally, until the carrots are soft when pierced with a knife, about 25-30 minutes.
- 5
Spoon tagine over cooked quinoa. Top with garlic stuffed olives and fresh parsley and serve warm with a spoonful of yogurt.
- 6
Meanwhile, bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes.
- 7
Remove from heat and let rest for 5 minutes. Fluff with a fork