As the title suggests, I don’t own a tagine. I’d like to. But I don’t. So I have to cook my veg the new-fashioned way – in a cast iron pan. A saucepan would also work, but I looove my cast iron pan. Anything with a fitted lid will do. The idea of a tagine is to slowly cook the ingredients and have the condensation return to the pan, which is why you need a lid. This meal came about because I hadn’t been to the store for groceries and these were the only items left in my fridge. 🙂 Lots of recipes come about this way. This one is rather tasty. If I had other ingredients, I would have made some meatballs (chicken, lamb, beef…), browned them in the pan first then set them aside and proceeded to do the following recipe, adding them back in for the last 10 mins or so of cooking to reheat/cook them through.
- 2 medium-sized zucchini, roughly chopped
- 1 medium-sized leek, white part only, thinly sliced
- 3 cloves of garlic, finely chopped/crushed/mashed/whatever
- 4 ripe and juicy tomatoes, roughly chopped
- 1-2 teaspoons Saudi Baharat (or half the amount of ras el hanout)
- 1 tablespoon of ghee or coconut oil (a.k.a oil of choice)
Add the garlic, leek and ghee (or oil) to your pan and gently cook (uncovered) over low-medium heat until soft (about 8 mins). Dont let it go brown – the heat is probably too high if it’s going brown. Add zucchini pieces, stir and cook (uncovered) some more (another 2-3 mins). Add the chopped tomatoes and sprinkle over the saudi baharat and some ground salt. Mix it all together. Cover and simmer (stirring occasionally) for 20-30 mins, or until the tomatoes are mushy but the zucchini is still just holding it together.
Serve with Madras Coconut Cauliflower Couscous