{"id":4835,"date":"2018-06-10T13:46:27","date_gmt":"2018-06-10T13:46:27","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=4835"},"modified":"2020-04-12T02:44:52","modified_gmt":"2020-04-12T02:44:52","slug":"tagine-vegetables-protein","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=4835","title":{"rendered":"Tagine Of Root Vegetables Corona Beans"},"content":{"rendered":"

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This is my regular go-to recipe for tagine. I make this quiet often specially in the colder months because it\u2019s cozy delicious and warming with aromatic spices.<\/p>\n

I learned this\u00a0recipe<\/i>\u201d in Erfoud, Morroco during an afternoon cooking class organized by the chef at the hotel we were staying at. Erfoud a stunning little town, the gateway to Sahara. The town has some exclusive shops selling beautiful fossils, pottery, dates and everything the desert has to offer. It\u2019s also famous as a starting spot for car rallies, marathons across the Sahara and of course movie shoots for its stunning desert landscape.<\/p>\n

Tagine varies greatly\u00a0across Morocco and the Sahara. This recipe kinda stuck with me because the uncomplicated and the whole family loves it. I\u2019ve made it several times in the last 2 years and we\u2019ve adapted it to our diet of lean protein and plantbased.<\/p>\n

The important part to focus is the spice mix, combination of vegetables and protein. If you choose meat I recommend slow braising in a traditional or tight lid fitting pot in an oven. If you choose cooked beans and vegetables that doesn\u2019t require hours of braising go for stove top and sauce pan with tight fitted lid.<\/p>\n

Traditional tagine of course works best and is designed for slow braising food in its own steam captured by the tight fitted lid. If you don\u2019t own a tagine no worries use your best pan with tightly\u00a0fitted lid.<\/p>\n

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A few more tips:<\/p>\n