Moroccan Root Vegetable Tagine
A tagine is a stew, which means the ingredients can change according to whatever is in your refrigerator. Aromatic cinnamon and cumin make all the difference here, blending to make an appealing main or side dish. Add yogurt or sprinkle it with toasted nuts for more protein.
Most recipes for tagines prescribe cooking the vegetables for 20-30 minutes, but since different vegetables cook at different rates, the dish can become mushy. I recommend cooking them for 5-8 minutes, then testing them for doneness and adjusting accordingly. Remember, the cooking process will continue even after the raisins and apricots are added and the pot has been removed from the heat. The existing heat is also enough to cook the fruit. The vegetables will be cooked, but will have some firmness. This dish can sit so the flavours will blend. It can be served at room temperature or reheated.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
Adjust all seasonings and vegetables to suit your taste and the number of diners.
2 teaspoons coriander seeds (optional)
2 teaspoons cumin seeds
1 teaspoon caraway seeds (optional)
1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes or chilli pepper
olive or vegetable oil, as needed
1 large onion, chopped
5 cloves garlic, minced or crushed
1/2 - 1 teaspoon cinnamon
1/2 - 1 teaspoon paprika
1/4 teaspoon turmeric (optional)
1 6-ounce can tomato paste
1 medium sweet potato, chopped
2 parsnips, chopped
2 carrots, chopped
2 small turnips, chopped
1 acorn squash, peeled and chopped
1 1/2 cups chick peas, cooked
2-3 cups vegetable stock, water or chicken stock
1/8 - 1/4 cup lemon juice, fresh
1 teaspoon lemon zest
1/2 cup green olives, sliced
1/2 cup raisins
1/2 cup sundried tomatoes, slivered
Sea salt, to taste
sliced or chopped almonds or other nuts (optional)
2/3 cup parsley (optional)
1/2 cup cilantro (optional)
Method
Cut the vegetables into large, bite-sized chunks.
Heat the oil to medium-high and add the chopped onions, cooking until almost translucent (about 5 minutes).
Add the spices you choose to use - coriander, cinnamon, cumin, caraway, red pepper flakes or chilli, pepper and garlic.
Stir into the onions until combined and mixture is fragrant, about 2 minutes.
Mix in the tomato paste, about 1 minute more.
Add the chopped vegetables to fully coat with the spice and tomato mixture.
Add 1/2 cup stock or water to deglaze the pan, then add remaining 2-3 cups of water or stock. Bring the mixture up to a boil, then simmer until vegetables are almost soft - about 5-8 minutes.
Remove the pot from the heat.
Stir in the lemon juice and zest, olives, raisins, and the sun dried tomatoes , cover and let sit fo additional 10 minutes or so. Taste and season with salt and pepper, as desired.
If desired, add cooked chickpeas or saute them and combine them with the tagine.
Serving options: Serve on couscous, sprinkle with toasted nuts or serve with yogurt for added protein and top with parsley or cilantro.
A tagine is a stew, which means the ingredients can change according to whatever is in your refrigerator. Aromatic cinnamon and cumin make all the difference here, blending to make an appealing main or side dish. Add yogurt or sprinkle it with toasted nuts for more protein.
Most recipes for tagines prescribe cooking the vegetables for 20-30 minutes, but since different vegetables cook at different rates, the dish can become mushy. I recommend cooking them for 5-8 minutes, then testing them for doneness and adjusting accordingly. Remember, the cooking process will continue even after the raisins and apricots are added and the pot has been removed from the heat. The existing heat is also enough to cook the fruit. The vegetables will be cooked, but will have some firmness. This dish can sit so the flavours will blend. It can be served at room temperature or reheated.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
Adjust all seasonings and vegetables to suit your taste and the number of diners.
2 teaspoons coriander seeds (optional)
2 teaspoons cumin seeds
1 teaspoon caraway seeds (optional)
1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes or chilli pepper
olive or vegetable oil, as needed
1 large onion, chopped
5 cloves garlic, minced or crushed
1/2 - 1 teaspoon cinnamon
1/2 - 1 teaspoon paprika
1/4 teaspoon turmeric (optional)
1 6-ounce can tomato paste
1 medium sweet potato, chopped
2 parsnips, chopped
2 carrots, chopped
2 small turnips, chopped
1 acorn squash, peeled and chopped
1 1/2 cups chick peas, cooked
2-3 cups vegetable stock, water or chicken stock
1/8 - 1/4 cup lemon juice, fresh
1 teaspoon lemon zest
1/2 cup green olives, sliced
1/2 cup raisins
1/2 cup sundried tomatoes, slivered
Sea salt, to taste
sliced or chopped almonds or other nuts (optional)
2/3 cup parsley (optional)
1/2 cup cilantro (optional)
Method
Cut the vegetables into large, bite-sized chunks.
Heat the oil to medium-high and add the chopped onions, cooking until almost translucent (about 5 minutes).
Add the spices you choose to use - coriander, cinnamon, cumin, caraway, red pepper flakes or chilli, pepper and garlic.
Stir into the onions until combined and mixture is fragrant, about 2 minutes.
Mix in the tomato paste, about 1 minute more.
Add the chopped vegetables to fully coat with the spice and tomato mixture.
Add 1/2 cup stock or water to deglaze the pan, then add remaining 2-3 cups of water or stock. Bring the mixture up to a boil, then simmer until vegetables are almost soft - about 5-8 minutes.
Remove the pot from the heat.
Stir in the lemon juice and zest, olives, raisins, and the sun dried tomatoes , cover and let sit fo additional 10 minutes or so. Taste and season with salt and pepper, as desired.
If desired, add cooked chickpeas or saute them and combine them with the tagine.
Serving options: Serve on couscous, sprinkle with toasted nuts or serve with yogurt for added protein and top with parsley or cilantro.