Vegetable Tajine
Southern France, although famous for its incorporation of olive oil, tomatoes, and lavender within its cuisine, also has dishes that are influenced by the flavors of the neighboring countries such as Algeria and Morocco. Today we have a recipe for a vegetable tajine. The word tajine is in reference to the meal itself and the beautiful dish that the food is cooked in, that serves as a mini oven. Many of the spices used can be found not only in France, but the U.S. as well so the recreation of this dish is quite easy.
Ingredients
- 5 Zucchini
- 1 Large Eggplant
- 5 Carrots (Cubed)
- 5 Turnips
- A handful of fresh Fava Beans
- 1 Onion
- 1 can of chickpeas
- 4 Tomatoes
- 2 teaspoons of Raz El Hanout (a spice mix from North Africa)
- Salt and pepper to taste
- 3 cups of vegetable stock
- A pinch Coriander
- The skin of 1 presevered lemon, thinly sliced
- 1 Tsp of Harissa (hot chili pepper paste)
Steps
- Cube all the vegetables, in fairly large chunks.
- Take your tajine and add some olive oil.
- Put the tajine on the your stove top but with a flam diffuser underneath.
- Add all your vegetable to the tajine (carrots, turnips, lemon, fava beans, onion, chickpeas), put the ones that cook faster towards the top (zucchini and eggplant).
- Add 3 cups of vegetable stock.
- Add spices, salt and pepper, and Harissa.
- Cover the dish and let cook for about 2 hours on very low heat. When vegetables are completely cooked, you know that it is ready.
- Serve with steamed couscous. Add coriander just before serving.
Photos by Ava Henderson
Post by Margaux Henderson
