Winter vegetable tagine

4 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1largeOnion(s), finely chopped
3Garlic clove(s), minced
1tablespoonGinger, minced
2teaspoonsCoriander seeds
1teaspoonTurmeric
1teaspoonCumin seeds
1Cinnamon stick
1Bay leaf
½poundsPotatoes, peeled cut in 3/4\" dice (2 cups)
½poundsWinter squash, peeled cut in 3/4\" dice (2 cups)
½poundsParsnips, peeled cut in 3/4\" dice (2 cups)
1cupCooked chickpeas
¾cupDried apricots
¾cupPitted prunes
¼teaspoonSaffron infused in
1tablespoonWarm water
1tablespoonTomato paste
1teaspoonGrated lemon zest
6cupsVegetable stock or as needed
Salt and pepper
1pinchCayenne pepper
¼cupCilantro or flat-leaf parsley for garnish

Directions

Note: Start with whole coriander and cumin seeds. Roast them in a dry fry pan until very fragrant, then grind them in a spice mill.

1. Heat the olive oil in a large casserole pan. Add the onion and cook over medium heat for 2 minutes. Stir in the garlic and ginger and continue cooking for 2 minutes, or until the vegetables begin to brown.

2. Stir in the coriander, turmeric, cumin, cinnamon stick, and bay leave and cook for 1 minutes, or until the mixture is very fragrant.

Stir in the potatoes, squash, parsnips, chickpeas, apricots, prunes, saffron, tomato paste, lemon zest, vegetable stock, salt and pepper, and cayenne and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender but not soft, about 40-50 minutes. If the stew begins to dry out, add more stock. It should be quite moist.

3. Just before serving, remove the cinnamon stick and bay leaf.

Correct the seasoning, adding, salt and pepper, cumin or cayenne to taste. The stew should be highly seasoned. Sprinkle with the chopped cilantro and serve at once. Tagines are traditionally served over couscous with harissa as a accompaniment.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 125 Submitted By DIANE LAZARUS On 10-26-95