This vegetable tagine recipe from Chef Hamid features a traditional caramelized onion topping called ta faya. Use Villa Jerada spices and Tajini couscous sauce from the Marrakesh box or shop to make it. For a version with meat, simply add chicken, lamb, beef, or fish to the tagine base.
Serves: 6 • Time: 45 minutes
INGREDIENTS
Tagine
- 1 Tbsp. extra-virgin olive oil
- 2–3 Spanish onions
- ½ cup carrots, peeled and cut into 1 inch cubes
- ½ cup turnips, peeled and cut into 1 inch cubes
- ½ cup sweet potatoes, peeled and cut in 1 inch cubes
- ½ cup kalabasa or red squash, peeled (optional) and cut in 1 inch cubes
- ½ cup green squash, cut in 1 inch cubes
- 3 Tbsp. couscous sauce
- ½ tsp. ras el hanout
- ½ tsp. harissa
- ½ tsp. ground turmeric
- ½ tsp. ground ginger
- ¼ tsp. saffron
- 1 tsp. cumin seeds
- ½ cup sliced green cabbage
- 1 tomato, sliced
- ½ cup chopped parsley
- ½ cup chopped coriander
Caramelized Onion Topping
- 1 Tbsp. extra-virgin olive oil
- ½ onion, sliced
- 1 Tbsp. dried currants
- ¼ tsp. cinnamon
- 1 tsp. sugar
- 1 Tbsp. orange blossom water (mazhar)
- Chickpeas, for garnish (optional)
DIRECTIONS
1. Distribute the olive oil in a clay tagine and add the onions, then add the carrots, turnips, and sweet potatoes. Arrange the kalabasa onto the edges of the tagine and the green squash in the center.
2. In a small bowl, combine the couscous sauce, ras el hanout, harissa, turmeric, ginger, and saffron. Add ½ cup water and whisk, making sure to avoid creating any lumps. Carefully pour the spice mixture over the vegetables. Crack the cumin seeds with the palms of your hands or with the blade of a knife against a hard surface and sprinkle over the vegetables. Cover the vegetables with the cabbage.
3. Cover and cook the tagine over low heat for 15 minutes (high heat will break the clay tagine).
MAKE THE CARAMELIZED ONION TOPPING: Meanwhile, heat the other 1 tablespoon of olive oil in a skillet over moderate heat. Add the onions and cook, stirring frequently, until golden and caramelized, about 5 minutes. Add the dried currants and continue to stir. The currents should get larger and become slightly brown. Stir in the cinnamon and sugar. When the sugar sticks to the bottom of the skillet, add the orange blossom water.
Uncover the tagine and add the tomato, coriander, parsley, and chickpeas. Distribute the caramelized onion topping over the vegetables. Cover and cook for 5 minutes more over moderate heat. Remove from the heat and let sit for 10 minutes before serving.
