Moroccan Vegetable “Tagine” | SpiceTribe
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Moroccan Vegetable “Tagine”

Chef Trent Blodgett

Chef Trent Blodgett




  • Olive oil to coat pan
  • 1 onion
  • 1 Tbsp minced ginger
  • 2 Tbsp minced garlic
  • 4 tsp Marrakesh Sitar
  • 1 zucchini, diced
  • 3 roma tomatoes, diced
  • 1 red bell pepper
  • 2 cups chicken or vegetable stock
  • 2.12 oz cans of chickpeas
  • Salt to taste
  • Juice of 1 lemon
  • Serve over couscous or rice
Marrakesh Sitar Moroccan Blend

Marrakesh Sitar Moroccan Blend

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Step 1 -

Heat the oil in a pot over medium heat. Add onions and sauté until translucent about 5–7 minutes.

Step 2 -

Add garlic and ginger and continue to cook 3 minutes until starting to caramelize. Add a splash of water if it begins to stick to the pot.

Step 3 -

Add Marrakesh Sitar and stir to combine, cook for 30 seconds.

Step 4 -

Add zucchini and tomatoes, and bell pepper and cook for 5 more minutes.

Step 5 -

Add stock and bring to a boil. Covering the pot will bring it to a boil quicker. Remove top when it comes to a boil.

Step 6 -

Reduce heat and simmer for 5–7 more minutes.

Step 7 -

Add chickpeas, salt, and lemon juice. Taste and adjust accordingly.

Step 8 -

Serve over couscous or rice.

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