Saffron-Laced Moroccan Tagine Recipe

Name: Saffron-Laced Moroccan Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 medium-sized onions, finely chopped (about 2 cups); 1 green bell pepper, cut into 1/4-inch-wide strips; 1 28-oz. can whole tomatoes, drained and chopped; 2 celery stalks, cut into 1-inch pieces (about 1 cup); Large pinch saffron threads; 1 15-oz. can chickpeas, drained and rinsed; 2 small turnips (about 1/2 lb.), peeled and quartered; 2 medium-sized carrots (about 1/2 lb.), peeled, halved and cut into chunks; 1 tsp. salt; 1/4 tsp. ground black pepper; 1 small zucchini, cut into large chunks; Spiced Cilantro Dressing

Servings: persons

2 Tbs. olive oil
2 medium-sized onions, finely chopped (about 2 cups)
1 green bell pepper, cut into 1/4-inch-wide strips
1 28-oz. can whole tomatoes, drained and chopped
2 celery stalks, cut into 1-inch pieces (about 1 cup)
Large pinch saffron threads
1 15-oz. can chickpeas, drained and rinsed
2 small turnips (about 1/2 lb.), peeled and quartered
2 medium-sized carrots (about 1/2 lb.), peeled, halved and cut into chunks
1 tsp. salt
1/4 tsp. ground black pepper
1 small zucchini, cut into large chunks
Spiced Cilantro Dressing

1
Heat oil in 4-qt.
2
Dutch oven over medium-low heat.
3
Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened.
4
Stir in tomatoes, celery, 1 cup water and saffron.
5
Cover, and bring to a boil.
6
Reduce heat, and simmer, partially covered, 10 minutes.
7
Stir in chickpeas, turnips, carrots, salt and pepper.
8
Simmer, partially covered, 20 minutes.
9
Add zucchini, and simmer 10 minutes more.
10
Season to taste with salt and pepper, if necessary.
11
Serve with spoonfuls of Spiced Cilantro Dressing.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 medium-sized onions, finely chopped (about 2 cups), 1 green bell pepper, cut into 1/4-inch-wide strips, 1 28-oz. can whole tomatoes, drained and chopped, and more.

Yes, Saffron-Laced Moroccan Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron-Laced Moroccan Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions