| Prep: 20 mins | Cook: 1 hr 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12g | 2g | 48g |
| sugars | fibre | protein | salt |
| 29g | 8g | 7g | 0.8g |
As someone who has always been drawn to the vibrant flavors and health-conscious ingredients found in the sunny valleys of California, it’s no surprise that this Moroccan Tagine with Cassia has quickly become one of my absolute favorites. The blend of fragrant spices, hearty vegetables, and sweet dried fruits makes this dish comforting yet exotic, a perfect reflection of the kinds of meals I strive to create in my own kitchen.
The Allure of Moroccan Flavors
Moroccan cuisine holds a special place in my heart, thanks to its rich tapestry of flavors and textures. This recipe, featuring ingredients like ginger, cumin, and saffron, offers a balance that is both soothing and invigorating. These spices not only bring depth to the dish but are also packed with health benefits. For instance, ginger is known for its anti-inflammatory properties, while turmeric is a powerful antioxidant.
Another highlight of this Moroccan Tagine is the use of dried fruits such as apricots and golden raisins. These add a natural sweetness that perfectly complements the savory and spicy elements. This dish is a little reminiscent of the traditional Moroccan Vegetable Tagine but with a twist of my own Californian flair.
Perfect for Any Occasion
One of the reasons I adore this Moroccan Tagine with Cassia is its versatility. Not only is it a satisfying meal on its own, but it also pairs beautifully with a simple side of cooked couscous. You could even serve it alongside a fresh green salad drizzled with a light lemon vinaigrette for an added touch of brightness.
For those who cherish a health-conscious lifestyle, you’ll be pleased to know that this recipe is both nutrient-dense and gluten-free. Sweet potatoes and carrots provide a good source of vitamins and fiber, while chickpeas add protein and additional fiber to keep you full and satisfied. Even the use of olive oil, a staple in many California kitchens, ensures a heart-healthy fat component to this delightful dish.
When I prepare this, my kitchen is filled with an inviting aroma that immediately draws my family in. It’s a dish that not only nourishes the body but also warms the soul, making it perfect for gatherings, family dinners, or even meal prep for the week. It’s a recipe that aligns with my love for creating meals that are both delicious and nourishing, and I’m confident it will become a beloved staple in your kitchen as well.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cinnamon (Cassia)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon ground cayenne pepper
- 3 cups vegetable broth
- 2 large carrots, peeled and cut into large chunks
- 2 medium sweet potatoes, peeled and cut into large chunks
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1 cup dried apricots, halved
- 1/2 cup golden raisins
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Black pepper to taste
- Cooked couscous, for serving
Method
Step One
In a large tagine or heavy pot, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until softened and lightly golden, about 5-7 minutes.
Step Two
Add the minced garlic and fresh ginger to the pot. Cook for an additional 1-2 minutes until fragrant, stirring frequently to prevent burning.
Step Three
Stir in the ground cinnamon (Cassia), ground cumin, ground coriander, ground turmeric, ground black pepper, crushed saffron threads, and ground cayenne pepper. Cook for another 1-2 minutes to toast the spices and release their flavors.
Step Four
Pour in the vegetable broth and bring to a simmer. Add the large carrot chunks, sweet potato chunks, red bell pepper strips, and yellow bell pepper strips. Stir well to combine.
Step Five
Mix in the dried apricots, golden raisins, and honey. Cover the pot (or tagine) with a lid, reduce the heat to low, and let it simmer gently for about 30-40 minutes or until the vegetables are tender.
Step Six
Add the fresh lemon juice and drained chickpeas to the pot. Stir well and cook for an additional 5-10 minutes to heat through.
Step Seven
Season the tagine with salt and black pepper to taste. Stir in the chopped fresh cilantro just before serving.
Step Eight
Serve the Moroccan Tagine with Cassia over cooked couscous, allowing the fragrant sauce to absorb into the grains. Enjoy!
