morroccan vegetable tagine
8 servings
1/4 cup olive oil
8-10 garlic cloves peeled and chopped
2 medium yellow onions, peeled and chopped
4 celery stalks, sliced
6 red potatoes (or 3 russet potatoes), peeled and cubed
salt
1 tsp paprika
1 tsp cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp garlic powder
1/2 tsp salt
1 can diced tomatoes
1/4 cup dried apricot, raisins or cranberries (I put mine in a strainer and add it for flavor, but remove it since our kids are not fans)
1 quart vegetable or chicken broth
2 cans chickpeas
1 lemon, juiced
handful of fresh parsley or cilantro leaves
In a large heavy pot or Dutch Oven, heat olive oil over medium high heat until just shimmering. Add onions and increase heat to medium high. Saute for 5 mins.
Add the garlic and the chopped veggies. Season with salt and spices. Toss to combine. Cook for another 5-7 mins on medium high heat, stirring occasionally.
Add tomatoes, dried apricot (or raisins/dried cranberries) and broth. Season again with a small dash of salt. Cook for another 10 mins. Then reduce heat, cover and simmer for another 20-25 mins or until veggies are tender.
Stir in chickpeas and cook another 5 mins on low heat.
Stir in lemon juice and fresh parsley or cilantro. Taste and adjust seasoning, adding more salt or spices to your liking.
Serve hot over couscous* or rice.
We ate ours tonight with couscous seasoned with lemon rind, lemon juice, olive oil, salt and pepper. I also threw in some shredded carrots, cilantro leaves and toasted pine nuts - and it was excellent. :)
2 medium yellow onions, peeled and chopped
4 celery stalks, sliced
6 red potatoes (or 3 russet potatoes), peeled and cubed
salt
1 tsp paprika
1 tsp cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp garlic powder
1/2 tsp salt
1 can diced tomatoes
1/4 cup dried apricot, raisins or cranberries (I put mine in a strainer and add it for flavor, but remove it since our kids are not fans)
1 quart vegetable or chicken broth
2 cans chickpeas
1 lemon, juiced
handful of fresh parsley or cilantro leaves
In a large heavy pot or Dutch Oven, heat olive oil over medium high heat until just shimmering. Add onions and increase heat to medium high. Saute for 5 mins.
Add the garlic and the chopped veggies. Season with salt and spices. Toss to combine. Cook for another 5-7 mins on medium high heat, stirring occasionally.
Add tomatoes, dried apricot (or raisins/dried cranberries) and broth. Season again with a small dash of salt. Cook for another 10 mins. Then reduce heat, cover and simmer for another 20-25 mins or until veggies are tender.
Stir in chickpeas and cook another 5 mins on low heat.
Stir in lemon juice and fresh parsley or cilantro. Taste and adjust seasoning, adding more salt or spices to your liking.
Serve hot over couscous* or rice.
We ate ours tonight with couscous seasoned with lemon rind, lemon juice, olive oil, salt and pepper. I also threw in some shredded carrots, cilantro leaves and toasted pine nuts - and it was excellent. :)
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