Vegetarian Tagine with Zucchini, Squash and Pearl Onions
This is an easy vegetable tagine that takes less than ten minutes to prepare and leaves you time to relax as it slowly simmers over low heat. Perhaps your New Year’s resolution has been to eat more vegetables. If so, you’ll find it easier to stick to with this savory chermoula vegetable tagine.
VEGETABLE TAGINE WITH ZUCCHINI, SQUASH AND PEARL ONIONS
Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
The vegetables in this tagine are crisp-tender and the sauce concentrated and flavorful. You could increase the amount of water a bit for a more abundant sauce. Also, if you prefer, you could cut the zucchini and squash into small pieces instead.
8 ounces pearl onions, peeled
2 zucchini, quartered
2 squash, quartered
For the sauce
1/3 cup olive oil
Juice of 1 lemon
1/4 cup hot water
1 ½ teaspoons sweet paprika
1 ½ teaspoons ground cumin
½ teaspoon ground black pepper
¾ teaspoon sea salt, or to taste
½ teaspoon harissa or other hot sauce
3 garlic cloves, peeled
16 sprigs flat-leaf parsley or cilantro (or both), thick ends cut off
In a medium frying pan, sauté the pearl onions in a little bit of olive oil, stirring occasionally, until browned all over, 5 minutes. Transfer into a large bowl along with the quartered zucchini and squash.
Process all the ingredients for the sauce in a food processor until smooth. Add the sauce to the vegetables and toss well to coat. Transfer the vegetables to a tagine, arranging them into a pile—start by laying a handful of vegetables in the center of a tagine and make the rest lean on them, alternating zucchini and squash, and finishing with the pearl onions on top. Pour any remaining sauce in the bowl over the vegetables.
Cook the tagine, covered, over low heat, until the vegetables are crisp-tender, 30 to 40 minutes.