The spice and heat of this dish are absolutely wonderful. But if you don't like spicy food, you can make a few adjustments, including using less serrano pepper, or using half a jalepeño pepper instead. You can also use a dollop of yogurt to cut the heat.
 
This recipe is adapted from one created by Kelly Rossiter.
 
tagine ingredients
 

Prep time: 15 minutes 

Cook time: 60 minutes 

Total time: 75 minutes 

Yield: 4-6 servings

Moroccan Tagine with Root Vegetables

Ingredients

  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons cloves
  • 3 tablespoons coriander seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon ground turmeric
  • 1 large onion, finely chopped
  • 2 tablespoons ginger, grated
  • 1 serrano pepper, seeded and chopped
  • 6 garlic cloves, crushed
  • 2 cans diced tomatoes, including liquid
  • 1 sweet potato, halved and sliced
  • 2 fennel bulbs, cut into batons
  • 1 celeriac root, cut into batons
  • 1 small bunch of spinach
  • 3 tablespoons cilantro leaves, chopped
  • 1/4 cup toasted slivered almonds
Cooking Directions
  1. In a heavy saucepan, heat the olive oil over medium heat. Stir in the cinnamon, cloves, coriander seeds and tumeric. Add in the onion and saute for 2-3 minutes or until they begin to soften. Add the ginger, serrano pepper and garlic and stir to combine. Turn the heat down and simmer for 10 minutes.
  2. Add in the tomatoes, sweet potato, fennel bulbs, and celeriac root. Cover the pan and simmer on low heat until the vegetables are tender, about 40 minutes.
  3. Fold in the spinach, cilantro and almonds into the vegetable tagine, and continue to stir until the spinach is wilted. Season with salt and pepper if needed.
  4. Plate, serve and enjoy!

moroccan tagine

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