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Moroccan vegetable tagine recipe

Moroccan vegetable tagine recipe

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  • Vegetarian
  • Vegetarian meals

Even meat-eaters will love this flavour-packed vegetable stew. Despite the long list of ingredients, the stew is simple to prepare for a hearty family meal.

34 people made this

IngredientsServes: 4

  • 2 tbsp olive oil
  • 1 large red onion, very roughly chopped
  • 4 garlic cloves, sliced
  • 1 tbsp shredded fresh root ginger
  • 550 g (1¼ lb) butternut squash, peeled, seeded and cubed
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 green cardamom pods, split open and seeds lightly crushed
  • 3 bay leaves
  • 2 cans chopped tomatoes, about 400 g each
  • 225 g (8 oz) large carrots, very thickly sliced
  • 300 ml (10 fl oz) boiling vegetable stock
  • 55 g (2 oz) raisins
  • 30 g (1 oz) dried cherries
  • 125 g (4½ oz) okra, sliced lengthways into 3
  • 1 large red pepper, roughly chopped
  • 1 can chickpeas, about 425 g, drained
  • 30 g (1 oz) toasted flaked almonds
  • 3 tbsp chopped fresh flat-leaf parsley
  • Spicy couscous
  • 340 g (12 oz) couscous
  • 450 ml (15 fl oz) boiling vegetable stock
  • 1 tbsp olive oil
  • 1 tsp chilli sauce such as harissa
  • ½ tsp ground coriander
  • ½ tsp ground cumin

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. Heat the oil in a very large pan and stir-fry the onion over a high heat for 2–3 minutes or until beginning to soften and colour. Toss in the garlic and ginger and cook for a few more seconds. Tip in the squash and stir-fry for about 1 minute.
  2. Turn down the heat. Add all of the spices, the bay leaves, tomatoes and carrots. Pour in the boiling stock. Stir in the raisins and cherries, then cover and simmer for 10 minutes.
  3. Meanwhile, prepare the couscous. Tip the couscous into a large bowl and pour in the boiling stock. Add the oil, chilli sauce and spices. Leave until the liquid has been completely absorbed, then fork the mixture through to separate the grains. Tip into a colander lined with greaseproof paper.
  4. Stir the okra and red pepper into the stew, then cover and leave to simmer for 5 minutes. Add the chickpeas and stir. Set the colander containing the couscous over the pan and simmer for a further 5–10 minutes or until all the vegetables are tender but still retain their shape and texture and the couscous is hot.
  5. Tip the couscous onto a platter. Pile the vegetable stew on top of the couscous and scatter over the toasted almonds and chopped parsley.

Some more ideas

For an apricot and coriander tagine, replace the cherries and raisins with ready-to-eat dried apricots, use halved French beans instead of the okra, and substitute fresh coriander for the parsley. Add 2 tbsp chopped fresh coriander to the tagine at the end of the cooking time as well as scattering some over the finished dish. * Whole new potatoes can replace the carrots. * Red kidney beans can be used as an alternative to the chickpeas, or instead of adding them to the tagine toss them into the couscous for added texture.

Plus points

Beans and chickpeas are an excellent source of protein, even better when they are eaten with grains such as wheat (couscous) and rice. Canned versions are a convenient way of including them in the diet with the minimum of effort.

Each serving provides

A, B1, C, folate, copper * B6, niacin, calcium, iron * B2, E, zinc

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

I made the apricot and coriander variation and halved all the quantities except the stock (it still produces enough to feed at least four people)! I used dried chickpeas instead of canned. I also added mushrooms and left out the almonds. Also I served with quinoa instead of couscous.-15 Nov 2011

Very tasty. I didn't have any okra, so I used green beans instead.-21 May 2012

This is a great recipe. We substituted quinoa for the couscous. Very tasty. Couldn't find the dried cherries so we substituted dried cranberries - a nice addition!-04 Feb 2012

Recipe: How to make Nopa's Moroccan Vegetable Tagine

Named after the North of the Panhandle neighborhood in which it resides, Nopa gave rise to a modern dining boom.

When the restaurant opened in a renovated bank space in 2006, Divisadero was not a destination for trendy dining it is today, but high-profile food businesses &mdash 4505 Meats, the Mill, Bi-Rite Market and national media darling Che Fico, to name a few &mdash have come to dominate the area.

Amid it all, Nopa has remained a quintessential San Francisco restaurant that continues to attract both locals and tourists. Reservations are still tough to nab, thanks to a combination of a bustling yet welcoming atmosphere, a legion of regulars and reliable food.

Chef-partner Laurence Jossel&rsquos ultra-seasonal menu changes daily, but there are a few signatures that have come to define the restaurant. Carnivores fawn over the grilled pork chop and hamburger, the latter which some consider among the best in the city.

But for those who want to go easy on meat &mdash or avoid it entirely &mdash there is Nopa&rsquos Moroccan vegetable tagine, a longtime vegetarian menu staple.

Essentially a vegetable stew, it&rsquos the kind of hearty, flavorful and wholesome dish that&rsquos perfect for keeping you warm and nourished during the chilly winter months that lie ahead.

Aquafab-ulous: The slightly viscous texture of the chickpea's cooking liquid, also known as aquafaba, helps to create a luscious mouthfeel in the finished tagine.

Flavorful foundation: Roasting the onions, fennel, carrots, potatoes and cauliflower separately in the hot cast-iron skillet allows the vegetables to cook at their own pace and help maintain their structural integrity. Adding each vegetable as it emerges hot from the oven to the rich saffron-spiked tomato base helps to build layer upon layer of flavor as the tagine cooks. Leaving the stew to sit overnight in the refrigerator allows those flavors to deepen further.

Flexible finish: The base of the tagine remains the same throughout the year, but finishing the dish with a mix of whatever produce happens to be at its peak at the farmers' market helps to keep the dish fresh and seasonal.

Pop of freshness: Garnishing the dish with a hearty dollop of lemony yogurt, along with the chopped mint and cilantro, adds a bright and fresh note to the finished dish.

Make ahead: The tagine takes time, so you'll want to start the recipe the day before you plan to serve it. To save time, you can make the spice mixture in advance. (It will keep in an airtight container for up to a month.) The chickpeas can be made a day or two ahead and stored in their cooking liquid.

Sarah Fritsche is a San Francisco Chronicle staff writer. Email: [email protected] Twitter/Instagram: @foodcentric

Serves 8 to 10

Spice mixture

teaspoons kosher salt

teaspoons cumin seeds, toasted and ground

teaspoons coriander seeds, toasted and ground

½ teaspoon fennel seeds, toasted and ground

¼ teaspoon cracked black pepper

¼ teaspoon chile flakes

¼ cup dried chickpeas

1 teaspoon kosher salt

2 cups canned diced tomatoes

-inch wide strip orange peel

-inch wide strip lemon peel

3 cloves garlic, thinly sliced

¼ bunch of fresh thyme

1 large pinch saffron

1 medium red onion, cut in ½-inch slices

Extra virgin olive oil as needed

½ medium fennel bulb, cut in ½-inch slices

1 large carrot, peeled and cut in 2-inch pieces

3 small red potatoes, halved

½ small head cauliflower, cut into small florets

teaspoons harissa paste

Lemon yogurt

1 cup thick, full fat, plain Greek yogurt

To finish & serve

1 cup chopped roasted or blanched seasonal vegetables, such as asparagus, broccoli, fava beans, cherry tomatoes, okra, summer squash, butternut squash, kale, romanesco or turnips

12 Castelvetrano olives, pitted

¾ cups toasted almonds

tablespoons mint, roughly chopped for garnish

tablespoons cilantro, roughly chopped for garnish

For the spice mixture: Combine all the ingredients in a small mixing bowl. Set aside.

For the chickpeas: In a small pot, combine the chickpeas, enough water to cover the chickpeas by several inches and the salt. Bring to a boil over medium-high heat, then reduce to medium and simmer until the chickpeas are tender, about 1½ to 2 hours. Drain and reserve the liquid.

For the tagine: Preheat oven to 400 degrees.

In a large Dutch oven over medium-low heat, combine the tomatoes, 2 cups of the reserved chickpea stock, orange peel, lemon peel, garlic, thyme and saffron. Season lightly with salt. Cover and bring to a very low simmer while you roast your vegetables.

Heat a 10-inch cast iron skillet in the oven for 10 minutes. Combine the red onions with 1 tablespoon olive oil, 1 teaspoon of the spice mixture and ½ teaspoon salt. Toss gently, then roast for 6 to 8 minutes until the onions are caramelized but not burned. Add the onions to Dutch oven.

Repeat this process for the fennel, carrots and potatoes. For the cauliflower, add 2 tablespoons olive oil, the remaining spice mixture and 1 teaspoon salt. Roasting time will vary for each vegetable. Roast each until just tender, but not soft.

Add the harissa and cooked chickpeas to the pot. Taste and adjust seasoning, then remove from heat, let cool slightly, then refrigerate overnight.

For the lemon yogurt: In a medium bowl, mix together all the ingredients. Set aside.

To finish and serve: Place the tagine over medium heat and slowly bring to a simmer. When it&rsquos hot, stir in the roasted or blanched seasonal vegetables and cook another couple of minutes to heat through.

Serve the tagine in warm bowls garnished with olives, yogurt, almonds and the chopped herbs.

Moroccan Vegetable Tagine Recipe

This Moroccan Tajine of vegetables is both delicious and healthy. It contains many vegetables, smells good and tastes delicious. It makes you feel of the blessed giving of nature.

The tajine pot is very natural in the sense that it is made of clay, and it is good for low heat cooking, producing a very natural aromatic smell.

It will give you a great meal to have at Iftar from the traditional Moroccan cuisine. Tagine is a traditional food of Morocco and that’s why it is preferred in Iftar as well. If you like to eat some meaty one, you can also go for Moroccan Lamb Tagine Recipe (Slow Cooked).

Moroccan Vegetable Tagine

FoodArts is my guilty pleasure. I check the mail so often, surely the mail man thinks I'm stalking him! FoodArts is an industry magazine that has news, recipes, and the latest innovations in food and equipment happening now. Ok so maybe it's not for everyone, but I really enjoy it. I usually pore over the pages and marvel at how quickly the industry changes, I try to find old classmates in the " deep dish" section, and wish I could recreate the amazing recipes at home. Sigh.

Some of the recipes are simple and can be recreated others have ingredients not available to the home cook like gum arabic and gellan gum some use techniques like sous-vide cooking and pressure cooking that require special equipment but mostly the recipes are just time consuming. The magazine is not geared to the home cook, so none of this should come as a surprise. I just can't really justify spending 3 days on a dish when I know for sure that both the hubby and the munchkin would be happy with pasta, tomato sauce, and cheese. Oh wait! We're not eating cheese right now so I guess just pasta and sauce.

Yes, we're still doing the vegan thing, except for one day a week. The one day a week has really helped us to not get frustrated, and we usually try not to go overboard and pig out. With the exception of this week, when we ate at Trattoria Neapolis in Pasadena. The chef, Bryant Wigger, is a friend of ours and we couldn't resist working our way through the menu. It has taken me the rest of the week to recover from my food coma.

This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced. You can find the original recipe in the FoodArts issue of September 2012. It was created by Chef Laurence Jossel of Nopa in San Francisco. I have adapted it to fit my current needs and to make it more accessible to the home cook.

Our tagine vegetarian is a masterful mix of spices and hearty vegetables, but it really isn't that difficult to prepare. It's all about the slow cooking, so with a little patience, you can easily cook up a vegetarian Moroccan feast!

Just in case you had any other questions, though, we put together this quick FAQ to answer the most common queries we receive when it comes to preparing Morrocan vegetable tagine.

What is a tagine, exactly?

Let's start with the basics! What is a tagine?

The answer might seem obvious (especially as you've just read through our tagine recipe, and possibly already cooked a tagine!), but the concept is actually quite nuanced. You see, tagine is not just the stew that you've been cooking up, but it's an incredibly important part of Morrocan cuisine and culture.

Tagine is a dish and a cooking style. It's a historic cooking technique that allows you to slowly stew vegetables (or meat) and slowly release the delicious spices and flavors that Moroccan cuisine is so famed for. This way, it's best done with a tagine pot (yes, the tagine is the dish, the method of cooking, and the cooking implement!).

A tagine pot is historically made from clay, but these days, modern enameled tagine pots have become popular too. It's the shape that's the most important element to the tagine pot, as the conical shape and funnel allow the moisture to circulate inside of the pot itself, thereby keeping all of the spices and flavors inside. The vegetables are essentially stewed in their own juices, to create a superbly tender dish!

Do I need a tagine pot?

You don't necessarily need a tagine pot to cook up a tagine but trust us, it really helps!

If you're looking for authenticity, then you have to use a tagine pot. There's no other way to get that super tender blend of spices and soft vegetables that the tagine pot will produce when it's used for slow-cooking.

If you don't have a tagine pot, then you could use a saucepan, as long as you've got a lid, or you could also cook with a covered casserole dish. It won't be quite the same, however!

Can I cook vegetable tagine in the oven?

In our vegetable tagine recipe, we suggest using your tagine pot on the stovetop, but you can also use it in the oven. The stovetop works best if you're looking to cook the tagine quickly (our recipe should only need one hour of simmering), but if you've got lots more time, then you can slow-cook the tagine in the oven too.

Tagine pots work well in the oven - as well as they cook on stovetops. In the oven, you can leave the tagine to slow cook for hours if you want to, for the ultimate, tender vegetables.

What vegetables are used in Moroccan cooking?

Morrocan cooking is a refined blending of spices and vegetables, and if you want your cooking to really authentic, then there are a few specific vegetables you should try to include in the recipe.

These include, but are not limited to the following:

  • Olives
  • Tomatoes
  • Potatoes
  • Beans
  • Peas
  • Carrots
  • Zucchini
  • Eggplant
  • Pumpkin
  • Sweet potatoes
  • Leeks
  • Onions
  • Artichoke
  • Bell peppers
  • Zucchini

All of these vegetables are easy to find in your local supermarket. The really fantastic thing about this tagine recipe, though, is that so many more vegetables go really well in this dish. You can use up all the vegetables in your pantry, and it's guaranteed to taste great, no matter what you end up throwing into the tagine pot!

What goes best with Moroccan vegetable tagine?

Aside from tagines, the most well known Morrocan dish has to be couscous (these are two dishes that complement each other spectacularly well!).

Couscous is quintessentially Morrocan, and it's super easy to prepare. Simply add hot water, and let the couscous soak up the liquid while you wait for your tagine to slowly stew on the stovetop. Couscous will taste great if it's just served plain, but you can add some lemon juice or sprinkle it with fresh cilantro and raisins for a little bit of added flavor.

If you want to try something different, though, then vegetable tagine could also be served with rice, bulgar wheat, or quinoa. This is a dish that's best served with grains, of course!

A fresh, juicy side salad of cucumber and tomato won't go amiss either, while a few slices of flatbread, or pitta bread, are perfect for moping up all of the leftover tagine juices at the end of the meal.

Can I prepare vegetable tagine ahead of time?

Yes, you can definitely prepare vegetable tagine ahead of time! In fact, we highly recommend preparing all the ingredients well ahead of dinner time and then allowing the tagine to slowly simmer on the stovetop or stew in the oven while you go about the rest of your day. Tagine tastes best when it's slow-cooked, so why not prepare it ahead of time?

If you don't want to leave the dish to simmer on the side all day, then you can also prepare all of the ingredients, simmer it for an hour as per the recipe above, and then leave it in the fridge before reheating the vegetable tagine later.

Could I marinate the vegetables ahead of time?

To bring out the best of the spices, you can leave your vegetables to marinate overnight. This is the traditional way to prepare a tagine (and another reason why it takes so long to cook truly authentic tagine!).

Cut up your vegetables and mix up all of your spices. Coat your vegetables in the spice mix, and then leave them overnight in the fridge. This allows the spices to really wok their way into the vegetables for a deliciously fragrant meal!

Can I store vegetable tagine in the fridge?

If you have any leftovers (which we doubt you will!), then you can store your vegetable tagine in the fridge after dinner. We don't recommend keeping it in the fridge for more than 48 hours, or it could start to turn.

You can store the leftovers in a resealable container, or you could simply store them in the tagine pot that you cooked them in. When you're ready to eat the leftovers, just put the tagine pot back on the stovetop and reheat the dish slowly, to keep in the flavors.

Can I freeze vegetable tagine?

While we wouldn't worry about keeping your tagine leftovers in the fridge for a day or two, we wouldn't really recommend freezing them. It won't do you any harm we just feel that it destroys much of the flavor that you've spent so long cooking!

If you do need to freeze the vegetable tagine, then you should store the leftovers in a resealable container or in a ziplock bag. When it's time to eat the leftovers again, try to allow the tagine to slowly thaw naturally, on the side, or in the fridge (overnight if you can). Reheat the vegetable tagine by slowly cooking it again on the stovetop, in the tagine pot.

Recipes: Moroccan Vegetable Tagine

Last week I was rummaging through a box of old keepsakes and came across a journal I kept while I was living in Paris in 2010. While I was there, my mom and I took a mother-daughter trip to Morocco, an adventure of memories I still cherish dearly. We started in Taghazout, a sleepy little fishing town turned surf mecca on the coast about an hour north of Agadir. Knowing nothing about the area, we spent a few quiet days wandering the beaches and enjoying long afternoon lunches on a windy point overlooking the sea where we could watch the surfers. It was on this windy point, that we had a life changing meal. We discovered what we still quote as “the best meal we’ve ever eaten”…also known as…the most amazing fish and vegetable tagine we had to fight a tribe of stray cats off for (which was completely worth the effort). If tagine is new to your world, as it was to mine that sunny afternoon in coastal Morocco, let me know introduce you…

Tagine is a traditional Berber dish, a savory slow-cooked stew consisting of a variety of spices, vegetables and some sort of protein – usually chicken, lamb or fish. The dish gets its name after the cookware its prepared in, a clay pot with a cone-shaped lid. Once marinated in the spices and oil, you layer it in the clay pot and allow it to slow-cook on the coals of a charcoal fire for a few hours. The result is the most incredible layering of complex flavors and textures. We became addicted. Fish tagine became our new quest food, but as we left the coast to head inland for Marrakech it was a hard search to find anything comparable to what we had at this amazing hole-in-the-wall restaurant overlooking the sea. But Marrakech was filled with its own treasures, and we soon got lost in a different kind of hustle there. Inside the medina we stayed in this breathtaking riad, and convinced the cook there to teach us how to make our coveted fish tagine. A sweet older woman, and kitchen magician she was, took us one morning to the nearby market. We haggled together for our fish, which I hardly wanted after I watched them hacking through the bones as the blood dripped down the antique table onto the cobblestone where the cats ate the carcasses. But hey, cultural experience trumps all for me when it comes to travel adventures, and so we hurried back with our ‘catch’ and commenced our cooking lesson. Through a mix of broken English, French and Berber, we learned the ins-and-outs of making the perfect spice blends and how to finesse the coals for the tagine to cook just right. I scribbled notes in my weathered Moleskine as fast as I could, hoping someday to recreate this for friends. I would have never guessed that time would come four years later on the Great Plains of Oklahoma. It was the most joyful moment flipping through that old journal to find this recipe scribbled down somewhere in the middle of introspective Paris musings and recalling Berlin late night escapades. I quickly transcribed the recipe and sent out a tweet calling out for a tagine to borrow (the beautiful tagine pictured here is from Williams- Sonoma). Even though this is a great winter dish, I was a woman on a mission to recreate this meal for our summer solstice party that night. I made this version twice over solstice weekend, one using some sustainably-caught white fish and one with vegetables alone. Both were equally incredible, and even the meat eaters didn’t miss the protein in the vegetable version. The recipe I’m blogging about is for the vegetable tagine, but if you’d like to add white fish to this you do so by layering the fish at the bottom of the pot then covering it with the veggies to slow cook for an hour to an hour and half.

And even though we were able to enjoy a small fire in the backyard pit we have, the burn ban prevented us from slow cooking this baby in on the coals. The oven proved just fine for this alternative. But do note, if you are using a gas stove top to cook this, you must use a hot plate to avoid cracking the tagine pot. I also recommend placing a baking sheet under your tagine pot to catch any bubbling oil when baking in the oven. Lastly, don’t be intimidated by the long list of ingredients here – the recipe process is quite simple and easy to prepare for a result that is unbelievably amazing. And I’m happy to report my friends now claim this as “The best meal I’ve ever cooked for them.” Success!


2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili powder
½ tsp cinnamon
¼ cup fresh cilantro, chopped
4 cloves garlic, grated
1 lemon, juiced
4 tbsp tomato paste
2 tsp salt
¼ cup water
½ cup olive oil

1 fresh tomatoes, chopped
2 red potatoes, cubed
1 small eggplant, cubed
1 small head cauliflower, chopped
1 zucchini, sliced & quartered
1 yellow squash, sliced & quartered
2 carrots, peeled & sliced
½ cup green olives
¼ cup raisins
1 preserved lemon, sliced

In a large bowl, combine spices, lemon juice, garlic, tomato paste, and salt. Add ¼ c water until a loose paste is made, then stir in the olive oil. Toss and coat the chopped vegetables, olives, raisins and preserved lemon in the bowl of spices. Cover and place in the fridge for 4-5 hours, allowing to vegetables to marinate.

In a tagine or clay pot , preheat your oven to 350 degrees. Coat the bottom of the tagine pot with a thin layer of olive oil. Pour the marinated vegetables into the pot. Cover and slow-cook for 1 ½ to 2 hours, or until the vegetables are tender and juicy.

In a slow cooker , pour the marinated vegetables into your slow cooker and cook for 2-3 hours, or until tender and well cooked in the spices and oils.

Serve over top steamed quinoa, amaranth, millet or couscous – or enjoy alone as a hearty stew.

Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill

This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer, and just right to break up the seasonal meat feast. And it smells so wonderfully festive as it cooks.

I have specified wholemeal - sometimes sold as wholegrain - couscous as an accompaniment, as I so much prefer it: it is nuttier than regular couscous but still fine and light. Were you to want to sprinkle some pomegranate seeds over, along with the dill and pine nuts, you’d get no argument from me.

For US cup measures, use the toggle at the top of the ingredients list.

This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer, and just right to break up the seasonal meat feast. And it smells so wonderfully festive as it cooks.

I have specified wholemeal - sometimes sold as wholegrain - couscous as an accompaniment, as I so much prefer it: it is nuttier than regular couscous but still fine and light. Were you to want to sprinkle some pomegranate seeds over, along with the dill and pine nuts, you’d get no argument from me.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Photo by David Ellis

Moroccan Summer Vegetable Tagine

Summer carrots and zucchini stewed up with a spice blend for an ultra-savory dish with sweet pops of dried figs and filled with umami meaty olives. This Moroccan summer vegetable tagine is comforting and full of flavor without feeling heavy or overly rich - served over a bed of quinoa, it's a perfect vegetarian summer dish!

Do spices multiply at the same rate as you scale up recipes? This question boggles my mind. For the first meal at our food styling and photography workshop last June, we quadrupled my well-tested recipe for this Moroccan summer vegetable tagine to serve 16. When we mixed up all the spices, the cardamom suddenly overpowered the blend. I fussed with it a bit, but not too dramatically. Somehow, by the time it all stewed together, the flavors balanced out.

I wonder if maybe a spice only seems overpowering in the blend, but when spread among vegetables and cooked, it calms down? Or, if it really doesn't multiply and, in this case the tweaks I made are what saved the dish, what would happen if I made four separate batches and mixed them together?

Even since before it had its big debut at our workshop, I've been holding this recipe in my pocket to share with you.

In the week following our workshop, I threw myself into catching up on the work I'd been ignoring. The day I came up for breath, I got a text from my mom while I was out to dinner with a girlfriend for her birthday: "I almost forgot to wish you a happy anniversary!"

I called Lucas, guilty and embarrassed, "Honey, I have to tell you something. It's our anniversary. "

"oh my god." I'm not sure if it's better or worse that we both forgot. At least we're terrible people together.

We bought a self-help book shortly after Zo was born about preserving marital intimacy and rekindling romance after having a baby, but we each only had time to read one chapter. I guess we should have read that book.

Jokes aside, I've been a bit emotional about it. With some other personal stuff, this week has brought it all to the surface. I'm sad that we forgot our anniversary - I can't help but question if it means we don't care enough. Still, the answer is no - no, it doesn't mean that.

It's not easy to manage a toddler, full time careers, homeownership, and all other life stuff like laundry and dishes and blackberry bush weeds that threaten your backyard, while still remembering each other. Even though we have a kid and are both working hard to keep things afloat, we are reminded that we still need to carve out time to celebrate just us.

So we're working on that part of feeling whole again.

Another goal we're working on is planning ahead to get hearty dinners on the table that celebrate the season's produce in flavorful ways (even if the kid still won't even try them. ). With lots of spices, this summer vegetable tagine is flavorful comfort food that doesn't feel heavy or overly rich.

For summer, I like to keep the veggies with a little life, stopping just as the carrots soften, but if you cook a few minutes longer, it'll get even more stew-like, which is seductively comforting. Marcona almonds add crunch against the soft vegetables, the briny meatiness of the olives enhances the umami notes, and creamy yogurt gives a bright reprieve that breaks up the savory spice. Rather than couscous, I serve the tagine over a bed of mixed grain quinoa to keep it gluten-free - the dual grain mix combines softer white quinoa with more hearty dark quinoa for a pleasing texture.

Even as summer comes to an end and the hustle and bustle of fall picks up, we're going to try to remember to pause to celebrate our connection, our family, and our meals.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

What to Serve with Moroccan Vegetable Tagine

We like to have this with couscous or rice. You could try adding some flatbread to soak up that sauce, and a dollop of sour cream is really nice too.

Watch the video: Marokkanische Tajine selber machen. gesundes Gemüsegericht. einfach u0026 schnell (October 2022).