Vegetarian Tagine with Prunes

Vegetables

• 2 onions
• 3 potatoes
• 3 carrots
• 3 tomatoes
• 1 zucchini
• 200g peas
• 1 fennel bulb
• 1 yellow or green bell pepper
• 1 hot green chili (optional)
• 1 large handful of prunes

Sauce

• 4 garlic cloves
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 1 teaspoon paprika (sweet chili)
• 1 teaspoon ras el hanout
• A few saffron threads
• 1 cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Mixed chopped parsley and coriander
• 5 tablespoons olive oil
• 1 teaspoon fermented butter or butter

1. Peel and cut the vegetables (potatoes, bell pepper, zucchini, 1 carrot) into thick strips. Cut the fennel into small pieces.
2. Using a peeler, cut two carrots into ribbons, slice the onions, slice the tomatoes, and chop the parsley and cilantro.
3. In a large bowl, combine the grated garlic, spices (ginger, turmeric, paprika, ras el hanout, saffron threads), and season with salt and pepper. Add the chopped herbs, 4 tablespoons of olive oil, and the fermented butter (smen) and mix. Add 1/2 glass of water (the goal is to allow the spices to fully absorb the vegetables; do not add too much water, as the vegetables will release the water, which will allow the tagine to cook) and mix. Set aside.
4. In the base of the tagine, add 1 tablespoon of olive oil, then create a bed of onion at the bottom and add the tomato slices. Add the carrot strips to the center.
   Then arrange the carrot strips vertically, then the zucchini, peppers, and potatoes to create a perfect dome.
5. Place the fennel pieces, prunes, peas, and green chili pepper on top.
6. Drizzle the vegetables with the prepared sauce.
7. Cover the base of the tagine with the lid and cook over low heat for 45 minutes to 1 hour, keeping an eye on it.

Notes

Serve the vegetable and prune tagine piping hot with homemade bread.