Vegetable Tagine with Cheese

Vegetable Tagine with Cheese Recipe:

- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 carrots, peeled and sliced
- 2 zucchini, sliced
- 1 eggplant, diced
- 1 red bell pepper, sliced
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- 200g cheese (such as feta or halloumi), cubed
- Fresh cilantro or parsley for garnish

1. Heat the olive oil in a tagine or a large, deep skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. Add the ground cumin, paprika, turmeric, ginger, salt, and pepper to the pan. Stir well to coat the onions and garlic with the spices.
3. Add the sliced carrots, zucchini, diced eggplant, and sliced red bell pepper to the pan. Stir and cook for a few minutes until the vegetables start to soften.
4. Pour in the diced tomatoes and vegetable broth. Stir everything together and bring the mixture to a simmer.
5. Reduce the heat to low, cover the tagine or skillet, and let the vegetables cook for about 30-40 minutes, or until they are tender.
6. Add the cubed cheese to the tagine or skillet, and gently stir to combine. Cover and cook for an additional 5 minutes, or until the cheese has softened.
7. Garnish with fresh cilantro or parsley leaves.
8. Serve the Vegetable Tagine with Cheese hot, accompanied by couscous or crusty bread.


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