I’m a big fan ofrecipes that just need a few pots to cook, and tagine is one of them. The name Tagine comes from the clay pots that are used inMorocco to make delicious stews. You simply put the ingredients inside a pot, close the lid and let it simmer in the oven for hours until the ingredients melt and release their fragrances and liquids. If you have a clay pot to use for this recipe it will become even more delicious, otherwise you can put the whole casserole in the oven (if it’s metallic and doesn’t have any plastic pieces).In this recipe i used prunes which completely melt leaving a sweet taste on the palate blending harmoniously with the light heat of chili and the sour taste of lime. In addition to vegetables’ and prune’a fibre and pumpkin’s beta carotene, this recipe also has plenty of turmeric that offers its antioxidant and anti-inflammatory properties to the body. It’s a really delicious dish that will impress your guests and will make them wonder how a vegetable dish can taste so great!
Ingredients (for 6 people)
– 1 spoon of coconut oil or olive oil
– 3 red onions, cut into cubes
– 3 cloves of garlic, finely chopped
– 1 pumpkin or 2 sweet potatoes, cut into cubes
– 2 zucchini, cut into slices
– 300gr of fresh green beans
– 5cm of ginger, finely chopped
– 1 spoon of cumin
– 1 spoon of turmeric
– 1 spoon of paprika
– 1 small red chili pepper, finely chopped
– 2 cans of chick peas or 400gr fresh boiled chickpeas
– 24 dried prunes without their pit
– 2 lemons
– A handful of coriander for garnishing
Preparation
– Preheat the oven at 180 degrees
– Sauté the onion and garlic in coconut oil or olive oil in a large pan for about 5 minutes
– Add the pumpkin, ginger and spices and bake for another 10 minutes
– Add chickpeas, plums and about 400ml of water until all vegetables are covered
– Close the lid and move the pot in the oven and cook for 30 minutes
– Remove the pot from the oven, stir and add the green beans and zucchini
– Bake for about 40 minutes until the beans are soft
– Once the green beans are soft, remove them from the oven and let them cool for about 10 minutes
– Squeeze the lemon juice and pour it into the food. Garnish with the fresh coriander.