Tagine is a dish I make very often, as it’s easy, and full of vegetables and amazing flavors. I usually have it with couscous but today I decided to make a turmeric rice.
You can serve tagine with a small bowl of harissa – North African chili pepper paste – on the side for people that enjoy a bit of heat! I simply mix the harissa paste with a couple of spoons of the tagine broth.
You can buy preserved lemons or make it yourself, just make sure to use organic lemons if you do. Here is a great preserved lemon recipe.
The veggies are cut in big pieces because that’s how I like it, plus, let’s be honest, it’s way faster! But I’ve seen some tagine where the veggies are cut very small. It’s just a matter of taste, and patience!
You can also use other vegetables, such as turnips, green beans, potatoes, eggplants…
Morrocan Tagine with Turmeric Rice
- 2 tbsp olive oil
- ½ yellow onion
- 1 tsp ras el hanout North-African spice mix
- 2 garlic cloves
- ¼ preserved lemon
- 1 tbsp tomato paste
- 1 red pepper
- 4 medium carrots
- 1 zucchini
- 1 cup water
- ½ tsp salt
- 1 14 oz canned chickpeas rinsed
- ½ cup olives I used Bloody Mary olives but you can use any type you like, almond stuffed olives for example
- 1 tbsp harissa
- 1 cup rice
- ½ yellow onion
- 1 tbsp oil
- 1 garlic clove
- ¼ tsp turmeric
- 1 ⅓ cup vegetable broth
Slice the onion, crush the garlic and dice the preserved lemon. Peel and cut the pepper, carrots and zucchini – I like to leave some stripes of skins on the zucchini, just for the look of it, but make sure that it’s an organic one to do so.
In a pot, heat up the olive oil on medium heat and saute the onion until soft.
Add the spices, garlic and preserved lemon and cook for one minute.
Stir in the tomato paste, and add the pepper, zucchini and carrots. Pour the water and salt and bring to a boil. Once it’s boiling, put on low heat, cover, and cook for about 20 minutes.
Add the chickpeas and keep cooking for 20 more minutes.
Lastly, add the olives and cook for 10 minutes.
The Turmeric rice
In a pot, heat up the olive oil on medium heat. Add the diced onion and fry it.
In the meantime, rinse and strain the rice.
Once the onion is ready, add the crushed garlic and the turmeric. Cook for 1 minute.
Stir in the rice and coat it well with the other ingredients.
Pour in the vegetable broth and bring to a boil. Once it’s boiling, reduce the heat, stir with a wooden spoon and cover. Simmer for 20 minutes, remove from the stove and let it sit for 10 minutes.
Serve the tagine with the turmeric rice and the harissa