VEGETABLE TAGINE

A hearty vegetable Tagine for dinner nights! Pair it with Couscous or Polenta or Vermicelli rice to make a complete meal!

This recipe is inspired by my love for Harissa paste.

Serves: 6

INGREDIENTS:

• 2 tbsp olive oil

• 20 gms butter

• 1 medium yellow onions, peeled and chopped

• 3-4 garlic cloves, peeled and chopped

• 800: Total vegetable mix:

  • 1 large carrot, peeled and sliced

  • 1 large potatoes, peeled and cubed

  • 1 sweet potato, peeled and cubed

  • 1 medium size eggplant, cubed (sprinkle 1/2 tsp salt and leave for 20 mins and rinse before using)

• 500 - 550 gms tomato puree (chopped canned tomatoes pureed or fresh Roma tomatoes blanched, peeled and pureed or a mix of can and fresh Roma tomatoes)

• 100 gms dried apricots

• 700 ml low-sodium vegetable broth (can use chicken broth )…decide as per the gravy amount. I make sure the liquid is just above the vegetable mix

• 1 cups cooked chickpeas

• 1 tbsp lemon juice (optional)

• Handful fresh parsley leaves and coriander leaves

• Salt as per taste

• 2 tbsp pine nuts roasted to garnis

INGREDIENTS A:

• 1/2 - 1 tbsp Harissa paste or Harissa spice blend

• ¼ tsp ground nutmeg

• ½ tsp ground ginger

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1/2 tsp ground coriander powder

• 1/2 tsp ground turmeric

• Small pinch of saffron dissolved in a bit of water

• 1 bayleaf

METHOD:

• In a large heavy bottom pot or Dutch Oven, heat olive oil and butter over medium heat, add onions and sauté for 5 minutes, until light brown

• Add garlic and all the chopped veggies, Sauté for a min or two

• Add all the ingredients A and combine

• Add tomato puree, apricots, vegetable or chicken broth and salt. Mix well and bring the mixture to a boil on high heat

• Reduce heat, cover and cook on simmer for 20 mins. After 20 mins open lid, add the boiled chickpeas and mix. At this point do a taste test (be careful, it will be hot) and adjust salt, spice and tanginess. Cover and continue to cook for another 20 mins or so till the veggies are tender and the sauce has thickened a bit.

• Stir in lemon juice if less tangy or skip

• Garnish with fresh parsley and coriander leaves

• Transfer to serving bowl and top with 1 tbsp extra virgin olive oil and roasted pine-nuts

• Serve hot with your sourdough bread or couscous or polenta or vermicelli rice. Enjoy!