Yield: 4 servings
|2 tablespoons||Olive oil|
|1 large||Onion(s), finely chopped|
|3||Garlic clove(s), minced|
|1 tablespoon||Ginger, minced|
|2 teaspoons||Coriander seeds|
|1 teaspoon||Cumin seeds|
|½ pounds||Potatoes, peeled cut in 3/4" dice (2 cups)|
|½ pounds||Winter squash, peeled cut in 3/4" dice (2 cups)|
|½ pounds||Parsnips, peeled cut in 3/4" dice (2 cups)|
|1 cup||Cooked chickpeas|
|¾ cup||Dried apricots|
|¾ cup||Pitted prunes|
|¼ teaspoon||Saffron infused in|
|1 tablespoon||Warm water|
|1 tablespoon||Tomato paste|
|1 teaspoon||Grated lemon zest|
|6 cups||Vegetable stock or as needed|
|Salt and pepper|
|1 pinch||Cayenne pepper|
|¼ cup||Cilantro or flat-leaf parsley for garnish|
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