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Home Cooking

Vegetables Tajine Berber Style

moroccanchicken | Dec 2, 201403:51 AM

Ingredients

2 tomatoes - sliced
1 large onion - peeled and sliced
3 medium potatoes - peeled and cut into cubes
1 large turnip - peeled and cut into cubes
3 carrots - peeled and cut into halves
2 zucchinis - peeled and cut into halves
1 cup of green peas
1 cup of water
3 tablespoons of olive oil
1 teaspoon of crushed garlic
3 branches of fresh thyme
1 teaspoon of ginger powder
1 tablespoon of rosemary
1/2 teaspoon of turmeric powder
1/4 teaspoon of red chili pepper (to taste)
1 teaspoon of ginger powder
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
Directions

If you are using a Tajine to cook this dish make sure that you set the heat on low. However, if you are using a normal cooking pot, you can set the heat to medium.
Drizzle the olive oil in your pan, add the onions and let them cook for 10 minutes.
Place the vegetables in the pan. First put the vegetables that take a longer time to cook (potatoes and turnip) then add the rest (carrots, zucchini, tomatoes, and green peas).
Mix all the spices (rosemary, turmeric, chili pepper, ginger, salt, and pepper) in the cup of water. Add the crushed garlic to the water as well. Mix well.
Pour the water with the spices over the vegetables.
Cover the tajine and let the vegetables cook for 1:30 - 2:00 hours. From time to time, pour some of the sauce over the vegetables on the top.
Poke the vegetables with a fork to check that they are cooked. The fork should easily cut through the vegetables.
When the vegetables are done, remove the lid of the tajine, increase the temperature to medium, and let the sauce thicken for the 15 minutes.
Serving: Serve this tajine with bread. Enjoy!

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