Saffron-Laced Moroccan Tagine
Saffron-Laced Moroccan Tagine might be a good recipe to expand your side dish recipe box. For 88 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 7g of protein, 7g of fat, and a total of 201 calories. This recipe is liked by 33 foodies and cooks. A mixture of green bell pepper, turnips, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns a great spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Moroccan tagine, Moroccan Tagine, and Lamb Tagine with Cinnamon, Saffron, and Dried Fruit.
Servings: 6
Ingredients:
1 15-oz. can chickpeas, drained and rinsed
1 28-oz. can whole tomatoes, drained and chopped
2 medium carrots (about ½ lb.), peeled, halved and cut into chunks
2 celery stalks, cut into 1-inch pieces (about 1 cup)
Spiced Cilantro Dressing
1 green bell pepper, cut into ¼-inch-wide strips
¼ tsp. ground black pepper
2 Tbs. olive oil
2 medium onions, finely chopped (about 2 cups)
Large pinch saffron threads
1 tsp. salt
2 small turnips (about ½ lb.), peeled and quartered
1 small zucchini, cut into large chunks
Equipment:
dutch oven
Cooking instruction summary:
1. Heat oil in 4-qt. Dutch oven over medium-low heat. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.2. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.3. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.4. Serve with spoonfuls of Spiced Cilantro Dressing.
Step by step:
1. Heat oil in 4-qt. Dutch oven over medium-low heat.
2. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.
3. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.
4. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.
5. Serve with spoonfuls of Spiced Cilantro Dressing.
Nutrition Information:
covered percent of daily need
