Vegetable Tangine

Vegetable Tangine

olive oil
chopped onion
chopped garlic
chopped ginger
chopped celery
cumin powder
paprika
cinnamon powder
tomato concasse
zucchini
squash
carrots
haricot beans
bell peppers
cherry tomatoes
salt
white pepper
chickpea
prunes
kalamata olives
20 ml
20 gms
10 gms
15 gms
10 gms
5 gms
3 gms
5 gms
100 gms
15 gms
15 gms
15 gms
15 gms
15 gms
10 gms
to taste
5 gms
20 gms
5 gms
5 gms

Instructions

1. Heat oil in a pan and sauté the onion, garlic, ginger, celery, prunes, kalamata olives, and boiled chickpeas. Then add the cumin powder, paprika powder, and cinnamon powder to it and mix it well.

2. Add tomato juice to deglaze the pan and add all the vegetables to it. Then add the tomato concasse and let it cook. Season the mixture with salt and white pepper. Once the vegetables are cooked, transfer it to a Tagine pot, garnish it with chopped parsley, and serve hot with couscous.