World Cup Special - Morocco

 

So glad I made this dish; just the perfect mix of vegetables and herbs and spices.   Plus so easy to cook in the tajine.

Served with some fluffy cous cous and some moroccan  mint tea (green tea and spearmint).

Berber Tajine (Vegan)

Ingredients

• 4 tbsp Olive Oil
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1.5 tsp Paprika
• 2 tsp Coriander
• 2 tsp Turmeric
• 1.5 tsp Ginger
• 100 ml Water
• 3 cloves Garlic
• 2 tbsp chopped Parsley
• 2 tbsp chopped Cilantro
•  200 g Tomato Puree
• 1 Onion
• 2 Small Potatoes
• 1 Turnip
• 2 Cauliflower Florets 
• 1 Red Bell Pepper
• 1 Courgette
• 1 Carrot
• Chickpeas (can drained)
• Olives (8 to 10 olives)

Instructions

1. Grate the onion and garlic (or cut into small pieces.)
2. Add some olive oil to the tajine dish and add the onion and garlic.
3. Half of the herbs, salt, pepper, turmeric, paprika, coriander and ginger.
4. Cook for 7 minutes
5. Add tomato puree
6. Cook on low heat whilst preparing the vegetables.
7. Cut vegetables into chunks.
8. Add vegetables to the cooking pot.. You can arrange nicely.
9. Lower heat to low and cover the pan and cook for 20 minutes.
10. Prepare marinade with 2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, 1 tsp coriander, ½ tsp ginger, 1 tsp turmeric, and the rest of the herbs.
11. Add 100 ml of water, and mix well.
12. Cover the outside layer of the vegetables with this marinade.
13. Cover the pan and cook for another 40 minutes.
14. Once 40 minutes is over add the chickpeas and olives and cook for another 10 minutes.
15. Season and add some chopped parsley

Score: Canada 1 Morocco 2

Football Score : 3 (Morocco could have scored a whole lot more goals but did well to get to the top of their group)

Food: 4 (super delicious; could have done with a whole lot more spice... maybe some more paprika but still a wonderful dish.)

Soundtrack: Maalem Mahmoud Gania - Colours of the Night