⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 tbsp Olive oil
• 1 medium Onion
• 1 inch, minced Ginger
• 2 cloves, minced Garlic
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Cinnamon
• Pinch Saffron (optional)
• 2 medium Carrots
• 2 medium Potatoes
• 1 1/2 cups Vegetable broth or water
• To taste Salt and pepper
• 1 cup Frozen or fresh peas
• 1/4 cup, chopped Fresh mint

📖 Instructions

1. First things first, let's prep our veggies! Wash and peel the carrots and potatoes, then dice them into roughly 1-inch pieces. Chop the onion finely—the smaller the pieces, the better they'll cook. Next, roughly chop the fresh mint leaves; we'll stir those in at the very end for a burst of freshness. Don't forget to wash those peas! If using frozen, just make sure they're fully thawed; you can even give them a quick rinse.
2. Now for the magic of the tagine! Heat some olive oil in your tagine pot (or a Dutch oven) over medium heat. Sauté the onion for about 5 minutes, until it gets soft and translucent. You know it's ready when it's lightly golden. Add the ginger and garlic, and sauté for another minute or so, until fragrant—you'll know this by that lovely aroma filling your kitchen. Stir in the turmeric, cumin, coriander, cinnamon, and saffron (if using). Cook for another minute, stirring continuously, until the spices are toasted and fragrant—this step really wakes up the flavors!
3. Add those gorgeous carrots and potatoes to the tagine. Stir well to coat them in the spice mixture. Pour in the vegetable broth or water—enough to nearly cover the vegetables. Now's the time for a pinch of salt and pepper, to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the tagine tightly, and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender. Give it a stir halfway through, just to check on the tenderizing process!
4. Stir in the peas and continue to simmer for another 5-7 minutes, or until the peas are heated through and tender-crisp. We don't want to overcook them and make them mushy; we want a slight bite to each pea. Once everything is cooked, gently stir in the fresh mint. Don't over mix at this point; we want to keep those mint leaves looking vibrant!
5. Serve it up and enjoy! Your aromatic, flavorful Moroccan Tagine with Peas and Mint is ready! Serve it hot, right from the tagine. It's wonderful on its own, or served with fluffy couscous or crusty bread. The lovely presentation of the tagine is a treat for all your senses. Enjoy!

📝 Notes

• Feel free to adjust the amount of spices to your liking. For a spicier tagine, add a pinch of cayenne pepper.
• If using fresh peas, add them during the last 5 minutes of cooking. Make sure your peas retain their bright color and nice texture