Moroccan Vegetable Tagine Recipe
Moroccan Vegetable Tagine
Submitted By: Taz
Ingredients:
1 lb Yukon Gold Potatoes - peeled and cut into 1 inch 'cubes'
10 cloves Fresh Garlic - minced
2 Medium Onions - halved and sliced
2 Medium Carrots - peeled and sliced ½ inch thick
2 Roma Tomatoes - cored and diced
1 Medium Sweet Potato - peeled and cut into 1 inch 'cubes'
1 Can [15.5 oz] Chickpeas (Garbanzo Beans) - drained and rinsed
1 Cup Water
½ Cup Dried Apricots - chopped
¼ Cup Green Peas - frozen are fine
¼ Cup Olive Oil - divided
2-3 Tbs
Harissa Paste
- amount to taste
2 Tbsp Fresh Parsley - chopped
1 tsp Ground Cinnamon
1 tsp Ground Coriander
½ tsp Turmeric Powder
⅛ tsp Saffron
Juice of 1 Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- In the dish of the tagine*, add enough olive oil to coat the bottom - Add the garlic. onions, carrots, tomatoes, harissa paste, and half of the cinnamon, coriander, and turmeric - Add the water and give it a good stir
- Layer the potatoes, sweet potato, chickpeas, and apricots over the 'sauce' - Sprinkle the remaining cinnamon, coriander, and turmeric along with the saffron over the vegetables and season with salt and pepper to taste (apx 1 tsp salt and ¼ tsp pepper) - Drizzle with the remaining olive oil
- Cover and place in a COLD oven* - Set oven temperature to 350ºF and allow to cook until potatoes are fork tender (apx 45 minutes)
- Remove from oven - Pour the peas over the top - Recover and allow to sit for 10 minutes
- Add the parsley and lemon juice - Give it a bit of a stir to combine and serve hot with Khobz (Moroccan bread) and/or couscous
* You can use a Dutch oven instead of a tagine for this however, cook times will vary slightly - If using a
Dutch oven (or cast iron tagine - yes, they make those!), you do not have to place in a cold oven, you
can preheat - The reason for the cold oven and slow increase of heat is to avoid thermal shock that
could crack a more traditional earthenware or ceramic tagine
