Moroccan Vegetable Tagine with Saffron and Preserved Lemon

A vibrant and flavorful vegetarian tagine brimming with seasonal vegetables, infused with the delicate aroma of saffron and the tangy brightness of preserved lemon. Perfect served with crusty bread for soaking up the delicious sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

445

Level

Medium

Yields

4 servings

Cost

£1.92

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil preferred)

£0.20

1mediumOnion(Chopped)

£0.30

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Grated)

£0.12

2mediumCarrots(Peeled and chopped)

£0.20

2mediumSweet Potatoes(Peeled and chopped into 1-inch cubes)

£0.80

2mediumZucchini(Chopped into 1-inch pieces)

£0.90

1largeBell pepper(Red or yellow, chopped)

£0.70

115-ounce canChickpeas(Rinsed and drained)

£0.65

114.5-ounce canDiced tomatoes(Un-drained)

£0.55

1cupVegetable broth(Low sodium)

£0.20

0.5cupRaisins or Dried Apricots(Chopped)

£0.60

0.3wholePreserved lemon(Rind only, finely chopped (discard pulp))

£0.30

0.3teaspoonSaffron threads(Optional: Steep in 2 tablespoons of warm water)

£0.90

1teaspoonGround cumin

£0.10

1teaspoonGround coriander

£0.10

0.5teaspoonTurmeric powder

£0.05

0.3teaspoonCinnamon

£0.05

0.3teaspoonCayenne pepper(Optional, for heat)

£0.05

to tasteSalt

to tasteBlack pepper

0.3cupFresh cilantro(Chopped, for garnish)

£0.35

0.3cupFresh parsley(Chopped, for garnish)

£0.30

1teaspoonHoney (optional)(For a touch of sweetness (omit for vegan))

£0.10

Total Cost

£7.67

£1.92 per serving

The Method

1
Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat. Add the onion and cook until softened, about 5 minutes.
2
Add the garlic and ginger and cook for another minute until fragrant.
3
Stir in the carrots, sweet potatoes, bell pepper and spices (cumin, coriander, turmeric, cinnamon, cayenne pepper). Cook for 5 minutes, stirring occasionally.
4
Add the diced tomatoes (with juice), chickpeas, vegetable broth, raisins (or apricots), preserved lemon, and saffron (with soaking water if using). Bring to a simmer.
5
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
6
Stir in the zucchini and simmer for another 5 minutes, or until just tender.
7
Taste and adjust seasoning with salt and pepper. If desired, stir in honey for a touch of sweetness.
8
Garnish with fresh cilantro and parsley before serving. Serve hot with crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

445 kcal / 1862 kJ

Carbs

68g

26% of RDA

Fat

17g

24% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

25 g

28% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

Adjust the amount of cayenne pepper to your preferred level of spiciness.

Feel free to substitute other vegetables based on seasonal availability. Eggplant, butternut squash, or green beans would all be great additions.

For a richer flavor, you can use vegetable stock instead of broth.

The tagine can be made ahead of time and reheated. The flavors will meld and deepen over time.

Serve with couscous or quinoa for a more substantial meal.

Cooking Equipment

Large heavy-bottomed pot or tagine

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of cayenne pepper to your preferred level of spiciness.

Feel free to substitute other vegetables based on seasonal availability. Eggplant, butternut squash, or green beans would all be great additions.

For a richer flavor, you can use vegetable stock instead of broth.

The tagine can be made ahead of time and reheated. The flavors will meld and deepen over time.

Serve with couscous or quinoa for a more substantial meal.

Moroccan Vegetable Tagine with Saffron and Preserved Lemon

Ingredients

The Method