Vegetable Tagine

• Produce

  • 2 Carrots, large
  • 1/2 cup Cauliflower
  • 1 Eggplant, large
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh root
  • 1 tbsp Mint
  • 1 Mint and parsley, fresh
  • 1 tbsp Parsley
  • 1/2 cup Sweet onion
  • 2 Sweet potatoes, large
  • 2 Zucchinis

• Canned Goods

  • 1 cup Vegetable stock, organic

• Condiments

  • 3 heaping tbsp Mina harissa, Red

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • ½ teaspoon ras el hanout

Found on nutritionstripped.com

Description

Ingredients

• 2 large carrots, chopped
• 2 large sweet potatoes, chopped
• 2 zucchinis, chopped
• 1 large eggplant, chopped
• ½ cup cauliflower, chopped
• ½ cup sweet onion, chopped
• 1 cup of organic vegetable stock
• 2 cloves of garlic finely chopped or minced
• 3 heaping tablespoons of red mina harissa
• 1 tablespoon fresh ginger root, minced
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped mint
• 1 teaspoon sea salt
• ½ teaspoon ras el hanout
• ½ teaspoon of turmeric
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• additional fresh mint and parsley to garnish

Directions

• Put the olive oil in the tagine and sauté the chopped onion for about 2 mins, followed by adding in garlic.
• Add all the remaining chopped vegetables, spices, harissa and other ingredients.
• Cover with the lid and cook over low heat for 40 mins, stirring occasionally. The end result will be a thick, hearty vegetable dish.
• If youre using a skillet/deep dish skillet, use the same process and cover with a lid.
• Serve over rice, quinoa, or plain with an added protein before enjoying.
• Garnish with fresh mint and parsley.
• Keeps well in the fridge for leftovers, simply reheat in the oven or microwave briefly.