Moroccan-style vegetables

Ingredients for 2 servings:

• 4 carrots
• 1 kohlrabi
• 1 small zucchini
• 3 small onions
• 3 tomatoes
• 1 bell pepper(s)
• 1 bunch parsley, flat
• 150 g olives, green
• ½ tbsp cumin
• 1 tsp all-spice
• 1 tsp turmeric
• 6 tbsp olive oil or sunflower oil
• 3 cloves garlic
• salt and pepper
• ½ bunch coriander leaves if needed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Tagine bel Khodares

Clean and wash the vegetables and cut into bite-sized pieces. Cut the tomatoes and onions into thick slices. Chop the olives. Wash the parsley, shake it dry, and chop it too (you can also use 1/2 bunch of cilantro if you like). Now mix the spices – without salt and pepper – in a small bowl with 5 tablespoons of oil. Crush the garlic and add 1 tablespoon of parsley. Stir to combine. Heat 1 tablespoon of oil in a large saucepan. Sauté the carrots with another tablespoon of chopped parsley, then add 3 tablespoons of the spice-oil mixture. Simmer for about 15 minutes over medium heat with the lid closed. Then add the bell pepper, kohlrabi, and onions with the remaining spiced oil and simmer for 10 minutes. Add the zucchini and simmer for another 10 minutes. Finally, add the tomatoes, olives, and the remaining parsley and cook for 5 minutes. Season with salt and pepper. Serve hot. Serve with flatbread. Tip: You can use various vegetables for this dish, including potatoes.