This root vegetables and smoked tofu version of this famous Moroccan dish is delicious, nutritious & hearty. You’ll love this recipe made with local vegetables but still have that delicious southern flavor. Serve it with some bread, cousous, …
Root vegetable tagine with smoked tofu and Ras El Hanout
- A large pot / Cocotte
- A cutting board
- Wooden spoon
- 300 g smoked
- 2 turnips
- 2 parsnips
- 3 carrots
- 1 medium sweet potatoes or 2 small
- 500 g diced tomatoes
- 250 ml vegetable broth
- 240 g cooked chickpeas
- 2 à 4 dates optional
- 2 tbsp olive oil
- 1 à 2 cm fresh ginger
- 1 onion
- 3 cloves garlic
- 2 tsp Ras El Hanout
- 1 tsp cumin
- 1 tsp cinnamon
- 3 à 4 bay leaves
- Salt and pepper to taste
- 200 g couscous gluten free if necessary
- fresh coriander
- Chop the vegetables and set aside.
- Chop the onion, add the olive oil to a large cocotte/pot and soften the onions for a few minutes. Mince and add the garlic and the grated ginger and cook for a further minute.
- Add the spices and cook for a further minute.
- Diced the tofu and add to the cocotte. Add also the vegetables, cook for a further 1 to 2 minutes.
- Add the diced tomatoes and vegetables broth. Bring to a boil and let simmer for 15 to 20 minutes.
- In the meantime, drain the chickpeas. Pit and chop the dates and olives. Set aside.
- Add the chickpeas and chopped dates and olives. Simmer for 10 minutes extra or until the vegetables are cooked.
- Remove the bay leaves and season to taste.
- Serve with bread, couscous, … Top with almonds, seeds, fresh cilantro, …
- Keep in an airtight container up to 5 days in the fridge or up to 1 month in the freezer.
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