Ingredients
- 2 tomatoes - sliced
- 1 large onion - peeled and sliced
- 3 medium potatoes - peeled and cut into cubes
- 1 large turnip - peeled and cut into cubes
- 3 carrots - peeled and cut into halves
- 2 zucchinis - peeled and cut into halves
- 1 cup of green peas
- 1 cup of water
- 3 tablespoons of olive oil
- 1 teaspoon of crushed garlic
- 3 branches of fresh thyme
- 1 teaspoon of ginger powder
- 1 tablespoon of rosemary
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of red chili pepper (to taste)
- 1 teaspoon of ginger powder
- 1 teaspoon of salt (to taste)
- 1/4 teaspoon of pepper (to taste)
Directions
- If you are using a Tajine to cook this dish make sure that you set the heat on low. However, if you are using a normal cooking pot, you can set the heat to medium.
- Drizzle the olive oil in your pan, add the onions and let them cook for 10 minutes.
- Place the vegetables in the pan. First put the vegetables that take a longer time to cook (potatoes and turnip) then add the rest (carrots, zucchini, tomatoes, and green peas).
- Mix all the spices (rosemary, turmeric, chili pepper, ginger, salt, and pepper) in the cup of water. Add the crushed garlic to the water as well. Mix well.
- Pour the water with the spices over the vegetables.
- Cover the tajine and let the vegetables cook for 1:30 - 2:00 hours. From time to time, pour some of the sauce over the vegetables on the top.
- Poke the vegetables with a fork to check that they are cooked. The fork should easily cut through the vegetables.
- When the vegetables are done, remove the lid of the tajine, increase the temperature to medium, and let the sauce thicken for the 15 minutes.
- Serving: Serve this tajine with bread. Enjoy!