Vegetable Tagine
Gently simmered lentils, chickpeas and tomatoes, warmed with chilli and paprika, a Moroccan tagine.
1 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
In a medium or large saucepan over medium heat, warm the butter or oil. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- 2
Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
- 3
Add the lentils, tomatoes, tomato puree and water just to cover. Simmer for about 20 minutes.
- 4
Add the chickpeas, carrots, green beans, zucchini, and green peas. Simmer until tender, about 10 to 15 minutes more.
- 5
Allow to cool, refrigerate and serve within a couple of days. Add the parsley and zaatar during the last five minute of cooking.
- 6
Season to taste. Transfer to a warm serving dish and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
