There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc.
If you do not have a traditional "tajine" dish, a pot or wok will work very well too.
- 2 potatoes
- 2 carrots
- 2 zucchini
- 1 cup celery
- 1 can chickpeas
- 1 onion
- 1 clove of garlic
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- 2 cups vegetable broth
Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot.
Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water.
Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices.
Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking.
When the broth boils, remove the lid and lower the heat. Simmer for 20 minutes.
Add the chickpeas (already cooked), stir, and continue cooking for 15 minutes.