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Recipe: Moroccan Vegetable Tagine

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Recipe: Moroccan Vegetable Tagine
 
If you have a large enough clay pot or Tagine, that is great! If not, you can cook it in a wok or frying pan in rounds, and transfer it to a large roasting pan, covered with tin foil, and roast it in the oven.
Ingredients
  • 6 tbsp olive oil
  • 2 large onion, roughly chopped
  • 6 cloves garlic, minced
  • 2 inch fresh ginger, minced (or 1 tsp ground)
  • 2 tbsp ground cinnamon
  • 2 tsp cumin
  • salt
  • 2 Tbs. harissa paste (1/2 c. olive oil, ? t. cayenne, 1 TB cumin, 2 TB tomato paste, ? c. lime. ? t salt)
  • 3 cans diced tomatoes
  • 2 lemon, juice and zest
  • ? cup fresh cilantro, chopped
  • 1 pumpkin, peeled and cut into 2-inch pieces
  • 2 sweet potatoes, peeled and cut into 2-inch pieces
  • 6 carrots, cut into 2-inch pieces
  • 3 parsnips, cut into 2-inch pieces
  • 1 broccoli, cut into florets
  • 1 pk mushrooms, quartered
  • 1 bunch kale, chopped
  • ? celeriac, cut into bite size cubes
  • 4 baby blue potatoes, cubed
  • 1 zucchini, cut into 2-inch pieces
  • 1 yellow squash, cut into 2-inch pieces
  • 20 dried apricots, diced
  • 1 cup chickpeas/garbanzo beans, pre boiled
  • ? cup currants
  • ? cup pine nuts
Instructions
  1. Heat olive oil in a large saut? pan and add the onion. Cook for a few minutes until it softens.
  2. Then add the carrots, parsnips, celeriac, sweet potatoes, garlic, ginger and other spices. Cook until the root vegetables start to soften.
  3. Add 1 Tbs of the harissa, 1 can tomatoes, lemon juice and fresh cilantro. Bring the mixture to a boil and transfer to a roasting pan.
  4. Add more oil to the saut? pan, and add the pumpkin and potatoes.
  5. When they start to get soft, add the remaining vegetables, harissa sauce, tomatoes, chick peas, currants and apricots. Again, bring the mixture to a boil, and then add to the other vegetables in the roasting pan.
  6. Mix all of the vegetables together. Add the pine nuts.
  7. Tent the roasting pan with aluminum foil, and bake in the oven for 1 hour, stirring carefully once or twice, and then re-tenting it.
  8. Serve with quinoa pilaf or couscous, and fresh mint.

Step-By-Step Photo Instructions

Heat olive oil in a large saut? pan and add the onion. Cook for a few minutes until it softens. Then add the carrots, parsnips, celeriac, sweet potatoes, garlic, ginger and other spices. Cook until the root vegetables start to soften.

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Add 1 Tbs of the harissa, 1 can tomatoes, lemon juice and fresh cilantro. Bring the mixture to a boil and transfer to a roasting pan. Add more oil to the saut? pan, and add the pumpkin and potatoes.

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When they start to get soft, add the remaining vegetables, harissa sauce, tomatoes, chick peas, currants and apricots. Again, bring the mixture to a boil, and then add to the other vegetables in the roasting pan.

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Mix all of the vegetables together. Add the pine nuts.

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Tent the roasting pan with aluminum foil, and bake in the oven for 1 hour, stirring carefully once or twice, and then re-tenting it.

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Serve with quinoa pilaf or couscous, and fresh mint.

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