Vegetable Tagine with prunes – a mix of root vegetables cooked slowly in a tagine along with amazing Moroccan spices.
Tagine is a food culture of the Moroccon and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too.
Vegetable Tagine with prunes – a mix of root vegetables cooked slowly in a tagine along with amazing Moroccan spices. Usually there is atleast one dry fruit added to a tagine dish. Moroccon dish is not complete without dry fruits like dates, apricots, prunes, etc. In this vegetable tagine I have added prunes.
The special spice mix that goes into this tagine called chermoula paste is the most important ingredient to this dish. The amazing combinations of spice, sweet and sour makes this tagine a perfect dish.
For the tagine
2 large carrots
2 red onions
2 tablespoon olive oil
Salt to taste
Few mint leaves for ganish
For chermoula paste
5 garlic cloves
2 inch ginger
1 tablespoon honey
1 tablespoon cumin powder
1 tablespoon paprika powder
1 tablespoon Kashimiri red chili powder
1 teaspoon turmeric powder
Juice of 2 lemons
5-7 tablespoon olive oil
½ cup coriander leaves
- To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside.
- Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks. Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned. Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 -55 minutes until all vegetables and spics comes together.
- Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.