Simple Vegetable Tagine

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 4 Carrots
  • 1 small handful Cherries or raisins or prunes, dried
  • 1 Chile
  • 1 handful Cilantro or parsley
  • 1 tsp Coriander
  • 1/4 tsp Fennel
  • 3 cloves Garlic
  • 2 tsp Ginger
  • 1/4 tsp Oregano or thyme
  • 3 Potatoes, medium wedges
  • 1/4 Preserved lemon or strips of lemon, zest
  • 2 Shallots or 1 medium onion, large
  • 3 Zucchinis, small

• Condiments

  • 1/4 cup Olives
  • 1 cup Tomato or basic tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cardamom
  • 1/4 tsp Cinnamon
  • 1 1/4 tsp Paprika
  • 1 1/4 tsp Sea salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 1/8 cups Water

Found on landsandflavors.com

Description

Ingredients

• 2 Tablespoons olive oil
• 2 large shallots or 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 teaspoons minced ginger
• 1¼ teaspoons paprika
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric
• ¼ teaspoon fennel
• ¼ teaspoon oregano or thyme
• 1 cup puréed tomato or basic tomato sauce
• 1¼ cups water
• 1¼ teaspoon sea salt
• ¼-1/2 of a preserved lemon or strips of lemon zest
• 1 bay leaf
• 3 medium potatoes, peeled and cut into wedges
• 4-5 carrots, peeled and cut into long pieces
• 3 small zucchinis, peeled and halved into long pieces
• 1 chile (jalapeño/serrano), split in half and seeds removed (or not for a spicy tagine)
• ¼ cup olives
• small handful of dried cherries or raisins or prunes
• handful of finely chopped cilantro or parsley

Directions

• Add the oil and onions to a pot over medium-high heat and sauté until slightly softened (around 3 minutes). Add the garlic and ginger and sauté for another minute. Now add the spices: paprika, coriander, cumin, cinnamon, cardamom, black pepper, turmeric, fennel, and oregano and sauté for 10 seconds to bloom the spices. Immediately add the tomato, water, salt, preserved lemon, and bay leaf. Scoop out half of this spiced tomato mixture into a small bowl and set aside.
• Remove the pot from the heat until you put in your veggies. You can arrange them nicely or just dump them all in, whichever you prefer! Either way, add the potatoes, carrots, zucchinis, and chile, then pour the reserved half of the spiced tomato mixture over the veggies. Put it back on medium-high heat, cover the pot, and let it boil for 2-3 minutes. Now reduce the heat to low and leave it to simmer, completely covered, for 20 minutes.
• After twenty minutes, scatter in the olives and dried cherries. Cover again and continue to simmer for another 5-10 minutes. After 5 minutes, check the doneness of the hardest vegetable you used---in this case, its the potatoes. If they arent done yet, give them that extra 5 minutes.
• When the veggies are all cooked, taste the sauce for seasoning and adjust the salt if needed. Sprinkle with the cilantro, a squirt of lemon, and an extra drizzle of olive oil if you like. Serve immediately with bread or couscous or brown rice.