| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 3g | 45g |
| sugars | fibre | protein | salt |
| 15g | 13g | 15g | 0.8g |
Hold on to your hats, food fanatics, because here comes another enchanting creation! This time, say hello to the outstanding Korarima Infused Moroccan Tagine, a recipe that’s taken straight from my personal book of culinary adventures. This recipe is like a love letter from my kitchen to yours, truly embodying my personal culinary journey that dances on the vibrant spectrum between Caribbean vibes and Spanish traditions. Tapas, tropical cocktails, and now this Moroccan delight – we’re on one exhilarating culinary ride!
Tagine – an Exotic Symphony of Flavours
A Moroccan tagine is a traditional dish named after the earthenware pot in which it is cooked – a tagine. Now, let me paint you a delicious picture: imagine an assortment of succulent sweet and savory fruits luxuriously slow-cooked with an array of intense spices, emanating an aroma that fills your entire home, putting a hypnotic spell on every person that smells it. I’ve taken this traditional recipe and infused it with the distinctly fragrant aroma of Korarima, an Ethiopian cardamom that adds a layer of depth to an already rich tapestry of flavors. If you’re a fan of hearty, robust meals like Bobby Flay’s Moroccan Chicken, then this Korarima Infused Moroccan Tagine will undoubtedly become your next go-to centerpiece for family dinners, friendly gatherings or those quiet evenings of self-love.
The Health Bounty in Every Bite
Just as dance nourishes my spirit, a good meal nurtures the body. This recipe, like a well-choreographed dance routine, balances a combination of fresh vegetables, tender chickpeas, and nutritious almonds to provide health benefits in every bite. For those who are health-conscious – this tagine is a low-fat, high-fiber dish that’s packed with essential vitamins, minerals, proteins, and heart-healthy fats. Each spoonful is an explosion of nutrients that your body will thank you for. The crown jewel, Korarima, is known for its therapeutic properties, aiding digestion and heart health. Check out this Healthline article to learn more about the health benefits tied to the tagine’s ingredients.
Dishes like the Korarima Infused Moroccan Tagine aim to nourish both your body and soul! I love pairing this with warm, fluffy couscous or, for more traditional Caribbean tastes, try it with a side of Cuban rice. Served this way, it reflects both my Spanish and Cuban roots, making this dish absolutely irresistible!
I hope you love making, and more importantly, relishing this Korarima Infused Moroccan Tagine as much as I do. Happy cooking, amigos!
What You’ll Need
- 3 tablespoons of Olive oil
- 2 medium-sized Onions, finely chopped
- 4 Cloves Garlic, minced
- 2 tablespoons of Ginger, minced
- 1 teaspoon of Korarima (Ethiopian Cardamom), ground
- 2 teaspoons of Cumin
- 2 teaspoons of Coriander
- 1/2 teaspoon of Cinnamon
- 1/2 teaspoon of Cayenne Pepper
- 2 large Carrots, peeled and thickly sliced
- 2 Zucchinis, thickly sliced
- 1 large Eggplant, cut into large chunks
- 1 Red Bell Pepper, cut into large chunks
- 2 cups of canned Chickpeas, drained
- 1/2 cup Dried Apricots, sliced
- 1/2 cup of Salted, roasted Almonds
- 4 cups of Vegetable broth
- 2 tablespoons of Honey
- 1 cup of Couscous
- 1/2 cup of Fresh Cilantro, chopped
- 1/2 cup of Fresh Mint, chopped
- 1 Lemon, juiced
Method
Step One
Start by heating the 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is warmed, add the 2 finely chopped onions, 4 cloves of minced garlic, and 2 tablespoons of minced ginger. Sauté these ingredients until the onions become translucent and the garlic and ginger are fragrant.
Step Two
Stir in the ground Korarima, cumin, coriander, cinnamon, and cayenne pepper. Continue to sauté these ingredients with the onions, garlic, and ginger for a couple of minutes until you begin to smell the aroma of the spices.
Step Three
Add the carrots, zucchinis, eggplant, and red bell pepper to the pan. Stir well to ensure all of the vegetables are coated evenly with the onions, garlic, ginger, and spices.
Step Four
Add the drained chickpeas, sliced dried apricots, and roasted almonds to the pan. Stir again to combine. Pour in the vegetable broth and bring the mixture to a simmer.
Step Five
Stir in the honey and add salt to taste, if desired. Let the tagine simmer for about 20 minutes, or until the vegetables are tender. Meanwhile, prepare the couscous according to the package’s instructions.
Step Six
Once everything is ready, serve the Moroccan tagine over the couscous. Garnish with the chopped fresh cilantro, mint, and lemon juice. Mix everything together and enjoy your Korarima Infused Moroccan Tagine!
