Vegetable Tagine
Vegetable Tagine
Try this quick and easy vegetable tagine recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • 3 tablespoons Olive oil
  • 1½ cups diced Onion, cut into 1-inch pieces
  • 2 cups peeled and diced Sweet potato, cut into 1-inch pieces
  • 1 cup diced Carrots, cut into 1-inch pieces
  • 1 cup diced Parsnips, cut into 1-inch pieces
  • 1 cup diced Celery root, cut into 1-inch pieces
  • 3 cloves Garlic, minced
  • 2 tablespoons finely grated fresh Ginger
  • 1 tablespoon ground Cumin
  • 1 tablespoon ground Coriander
  • ¾ teaspoon ground Cinnamon
  • 3 cups Vegetable stock or water
  • 3 tablespoons Pomegranate molasses or fancy molasses
  • 1½ cups Cauliflower florets
  • 1½ cups diced Eggplant, cut into 1-inch pieces
  • 1 19-oz tin Chick peas, drained and rinsed
  • ¾ cup Raisins
  • ½ cup chopped dried Apricots
  • Salt and pepper
  • ½ cup lightly toasted sliced Almonds
Method
  1. Heat oil in a large saucepot over medium heat.
  2. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes
  3. Add garlic, ginger, and spices and sauté for 2 minutes
  4. Add stock (or water) and molasses and bring up to a simmer
  5. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes
  6. Season to taste and serve garnished with toasted almonds

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