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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