Dinner · 70 min · moroccan

Seven-Vegetable Tagine

This is the kind of Moroccan dinner you’ll make on repeat — onion and carrots, 70 minutes, big payoff. At 320 calories and 9g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 Onion
• 3 Carrots
• 2 Zucchini
• 1 large Sweet potato
• 1 Turnip
• 3 Tomatoes
• 2 cups Chickpeas
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.33 cup Olive oil
• 0.5 cup Cilantro
• 2 tsp Salt

Steps

1. Cut all the vegetables into large, even chunks — tagine vegetables should be substantial enough to survive the long steam without dissolving.
2. Soften the sliced onions in the olive oil in the tagine base for 10 minutes, then add the garlic, ginger, turmeric, and cumin and cook 2 minutes.
3. Arrange the hard vegetables (carrots, turnip, sweet potato) over the onions, then the zucchini and tomatoes on top. The layering matters: hardest at the bottom, softest on top.
4. Pour in 2 cups of hot water, cover, and simmer 35 minutes. Add the chickpeas for the last 15 minutes so they heat through without turning to mush.
5. The tagine is done when every vegetable yields to a spoon and the broth has thickened into a golden, fragrant sauce.
6. Shower with cilantro and serve over couscous, spooning plenty of the vegetable broth over everything.

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