As much as I love the flavors of Moroccan cooking, I had tagine overload from my trip there in 2010. Tagine, a Moroccan stew, was served for lunch and dinner for two weeks, along with a few other choices. I ended up taking a break from the dish and hadn’t made it since.
We even took a tagine cooking class there, which was a lot of fun.
I was glad to get back to Moroccan cooking again with this recipe from Epicurious, Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spiced Roasted Chickpeas.
First, I made a quick version of preserved lemons and roasted the chickpeas.
Then, I sauteed all of the vegetables and spices together. It was an easy-to-make dish that cooks together all in one pot.
After the meal, we had mint tea, which really brought back the memories — and aroma — of Morocco.
Tea served in Morocco
- Video from Morocco (with a link to an article on traveling with children)
- Fried Chicken on the Marrakesh Express
- Morocco Travel Photos
- See more of my Meatless Monday meals