Moroccan-Inspired Tagine with Lamb, Chickpeas, and Roasted Vegetables
A flavorful Moroccan-inspired lamb tagine cooked with chickpeas, roasted eggplants, zucchini, and aromatic spices for a wholesome and hearty meal.
This Moroccan-inspired tagine is a heartwarming dish combining tender lamb, soft chickpeas, and roasted vegetables like eggplant and zucchini. Infused with aromatic spices such as turmeric, ginger, and paprika, it brings the flavors of North Africa right to your table. Perfect for a family dinner or a special gathering.
Ingredients
Nutritional Information
- Calories: 460
- Protein: 35g
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Sugar: 7g
- Fiber: 8g
- Sodium: 620mg
- Cholesterol: 90mg
Directions
1. Step
Heat oil in a pot and add chopped onions. Sauté until soft. Add the lamb and mix well. Sprinkle with black pepper, turmeric, ground ginger, and salt. Cook thoroughly until the meat changes color.
2. Step
Add garlic and tomatoes. After a while, add hot water. Cover and cook on medium heat for 1 hour.
3. Step
Meanwhile, cut the eggplant into oval slices and place on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Bake in a preheated oven at 200°C (400°F) until golden and soft. Repeat with zucchini.
4. Step
After one hour, uncover the pot and add the boiled chickpeas in the center. Place the baked eggplant, zucchini, and some fresh tomato pieces around it. Add a few whole hot chilies if desired.
5. Step
Sprinkle vegetables with 1/4 tsp each of ginger, turmeric, paprika, and a bit of salt and black pepper. Pour some tagine sauce (from the meat stew) over the vegetables. Cover again and cook on medium heat for another hour.
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