Try this at home! It looks more complicated than it really is, and it's darn yummy

(Author of this recipe) writes that vegetarian tagines are not common in Morocco, but they can still be found among Berber communities. The Berbers are among the earliest settlers in Morocco. This recipe can be made in a traditional clay tagine pot or in a covered pot.


Vegetable Tagine
Makes 4 servings

2 tablespoons olive oil
1 large potato, peeled and sliced into thin rounds
2 sliced onions
6 to 8 cloves garlic, crushed
2 carrots, peeled and sliced into thin rounds
2 tomatoes, sliced into rounds
1 cup peas
1 tablespoon diced poblano pepper
½ cup chopped fresh flat-leaf parsley
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup water


Preheat oven to 350 degrees.
In ovenproof pot (with a lid) or tagine, heat olive oil. Add onions and cook until onion turns translucent, about 5 minutes. Add remaining ingredients to pot, stir, cover and place in preheated oven. Cook 30 to 40 minutes, until vegetables are tender.