A traditional Tagine is a Moroccan clay cooking pot, the lid looks like a funnel and allows the steam to stay in and helps make everything turn delectable and wonderful. This is one of my favorite vegetarian recipes and actually quite popular in my family. The thing is that you can substitute different vegetables as seasons change. In summer I like to use zucchini, eggplant, golden potatoes, tomatoes, red onions and chickpeas and as the weather cools off, I like to use red potatoes, butternut squash, eggplant, tomatoes, yellow onions and chickpeas. Now remember that apart from the flavors in all the different vegetables the flavors also come from the different spices used.
Vegetable Tagine
2 tablespoons olive oil
1 teaspoon whole cumin
2 cups golden yellow potatoes – 1-inch-thick slices with skin on
1 cup warm water
2 zucchinis – 1-inch-thick slices with skin on
1 Japanese eggplant – 1-inch-thick slices with skin on
1 cup red onions, thinly sliced
2 cups tomatoes, chopped
1 cup garbanzo beans, cooked
1 teaspoon kosher salt
2 teaspoons White Jasmine Sajji Masala
1 teaspoon White Jasmine Garam Masala
1 cup cilantro
Heat up the olive oil in a pan on medium heat. Add whole cumin let is sizzle for a minute. Add potatoes and the warm water. Let it cook on medium heat for 10 minutes or so. Add all the other vegetables and stir everything together. Add tomatoes and garbanzo beans. Add salt and spices. Mix everything, top it with cilantro. Cover and leave it on low/medium heat. Everything should be cooked in about 15-18 minutes. Serve warm with basmati rice or couscous.