(Source: themedeterraneandish.com recipe and photos and Suzy Karadsheh and All The Rooms.com and Pinterest.com and unsplash.com and Travel Addicts and PlanetWare and Stemit and Spring and Medium and IAU college and Foders Travel Guide photos and TagineDining video and Jamie Oliver video and Curiousity Culture video and Ezvid Wiki video TasteIt video)
••••EASY MORROCAN VEGETABLE TAGINE🇲🇦!!
2 medium yellow onions, peeled and chopped
8–10 garlic cloves, peeled and chopped
2 large carrots, peeled and chopped
2 large russet potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
Salt
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
2 cups canned whole peeled tomatoes
1/2 cup heaping chopped dried apricot
1 quart low-sodium vegetable broth (or broth of your choice)
2 cups cooked chickpeas
1 lemon, juice of
Handful fresh parsley leaves
🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
https://www.themediterreandish.com-easy-morrocan-vegetable-TAGINE-recipe
Add onions and increase heat to medium-high.
Saute for 5 minutes, tossing regularly.
🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
••••ENJOY THE VIDEO!!
Season with salt and spices.
Toss to combine.
Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
Add tomatoes, apricot and broth.
Season again with just a small dash of salt.
Keep the heat on medium-high, and cook for 10 minutes.
Stir in chickpeas and cook another 5 minutes on low heat.
Stir in lemon juice and fresh parsley.
Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil.
Serve hot with your favorite bread, couscous, or rice. Enjoy!
🥔🥕🌰🥔🥕🌰🥔🌰🥕🥔🌰🥕🥔🌰🥕🥔🌰🥕🥔🌰🥕🥔🌰🥕🥔🌰🥕🥔🌰🥕
No comments:
Post a Comment