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• 3 zucchinis • 4 carrots • 1 red pepper • 1 green pepper • 1 onion • 1 can of crushed tomatoes • A few dried tomatoes • 1 tablespoons olive oil • Salt, pepper • 1 teaspoon Ras el-Hanout spice • 1 teaspoon cinnamon • 200 g semolina
• Peel and slice the onion. Brown it in oil. • Peel the zucchini and carrots. Cut them into slices. • Cut the peppers into strips, removing the part with the seeds. • Add the vegetables to a casserole dish with the onion. Pour in the can of crushed tomatoes and the cut dried tomatoes. Season with salt and pepper and add the spices. • Cover and simmer for 45 minutes over a low heat. • Serve with semolina.
The nutritionist's advice:
The vegetable tagine can be served with meat or fish. To make it a balanced vegetarian dish, combine it with legumes such as chickpeas.