Vegetable tagine ✅

Ingredients

• 4 tablespoons olive oil (marinade)
• 4 tablespoons fresh parsley, chopped (marinade)
• ½ lemon, juiced
• 3 garlic cloves, minced
• 1½ tsp Ras el Hanout
• ¼ tsp salt
• ½ tsp harissa or chili flakes
• 1½ teaspoons olive oil (cooking)
• ½ onion, diced
• ½ carrot, peeled & cut into matchsticks
• 1 sweet potato, peeled & diced
• 1 tomato, seeded & brunoise
• ½ cup Spanish green olives
• ½ lemon zest
• Pinch of salt, or teaspoon of capers
• 1½ tsp teaspoons fresh parsley

Steps

1. Make the chermala sauce: Whisk together olive oil, parsley, lemon juice, garlic, Ras el Hanout, salt, and chili flakes in a bowl.

2. Blanch the carrot in boiling salted water for 10 minutes, then the sweet potato separately for 10 minutes. Drain and set aside.

3. Heat olive oil in a heavy skillet over medium heat. Cook onion until softened, about 5 minutes

4. Add the blanched vegetables along with tomato. Pour the chermala over everything and stir to coat.

5. Cover and cook on low heat for 10–12m until everything is tender and the flavors meld.

6. Stir in green olives, lemon zest and salt or capers. Top with fresh parsley.