Vegetable Tagine

Vegetable Tagine

Definition of tagine: a slow-simmered stew of northwestern Africa traditionally cooked in a covered earthenware pot. Let me be clear – you do not have to cook a tagine in a covered earthenware pot. (I don’t even own an earthenware pot…) Let me tell you that this tagine is INCREDIBLE! It is the perfect balance of flavors. Perfection I tell you. The layers of flavor sing in your mouth and just when you think you have tasted all the nuances in this dish…BAM! Another flavor hits the palate! Look at that laundry list of flavorful ingredients?

Not only is this dish out-of-this-world delicious, BUT it also contains many health-promoting properties. This dish is chock full of fiber, antioxidants, anti-inflammatory spices, and some healthy fat. I served this with a simple cous-cous, but it is also delicious with different grains such as quinoa, millet, or even rice. This will be a go-to one pot dish you will want to make again and again and again!

Vegetable Tagine Cooking

1 1/2 cups cooked chickpeas
1 medium white onion
1 turnip (1/2 cup diced)
1 sweet potato (1 cup diced)
2 carrots (1/2 cup diced)
3 cloves garlic
2 tbsp tomato paste
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric powder
1/2 tsp ground cinnamon
1/2 tsp chile flakes
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper

3 tbsp olive oil*
2 cups vegetable stock

1/2 cup green olives
1 jar artichokes (6 oz)
3 tbsp lemon zest (2 to 3 lemons)
1/4 cup golden raisins

2 tbsp fresh mint
3 tbsp fresh flat-leaf parsley
3 tbsp fresh cilantro
lemon zest (optional)
red chile (optional)

To cook the tagine, heat a large heavy fry pan over medium heat. Once hot, add the oil followed by the onions.
*Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.
Cook for 4 minutes, or until they start to brown and become translucent. Stir frequently. Next, add the garlic and let cook for another minute or so.
At this point, reduce the heat to low and add the spices, tomato paste and vegetable stock and stir to combine. Add the turnips, sweet potatoes, carrots and chickpeas. Cover and let simmer for 20 to 25 minutes or until the vegetables are just tender. Timing will depend on the size of the vegetables.
In the meantime, you can go ahead and prepare the ingredients for the next step.

Pit and very roughly chop the olives. They are also nice simply cut or torn in half.
Strain, rinse and cut the artichokes into quarters, if they are not already.
Zest the lemons. This may seem like a lot of lemon zest, but it works well in this dish. In fact, you won’t even notice a strong lemon flavor—everything just works. Set everything aside.
Once the vegetables are tender add the olives, artichokes, lemon zest and raisins and let cook for another 5 minutes or so.

To garnish the tagine, chop the fresh herbs and zest the additional lemon, if using. And if adding chiles for more heat, thinly slice and save for garnishing the final dish.
Once the dish has finished cooking, add the freshly chopped herbs and fold everything together. Taste for seasoning, adding more salt or pepper as needed. Enjoy! (Recipe Source: Rouxbe)

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