savoury

Moroccan Vegetable Tagine

• source: https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/
• time: 55
• servings: 6

Ingredients

• 60 ml extra virgin olive oil
• 2 medium yellow onions
• 8 garlic cloves
• 2 large carrots
• 2 large russet potatoes
• 1 large sweet potato
• 1 tbsp harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 0.5 tsp ground turmeric
• 500 g canned whole peeled tomatoes
• 70 g chopped dried apricot
• 1150 ml low-sodium vegetable broth
• 400 g cooked chickpeas
• 1 lemon
• 1 handful fresh parsley leaves

Cookware

• large heavy pot
• wooden spoon

Method

1. In a large heavy pot or Dutch oven, heat extra virgin olive oil over medium heat until shimmering. Add yellow onions peeled and chopped and increase heat to medium-high. Sauté for 5 minutes, tossing regularly.
2. Add garlic cloves peeled and chopped, large carrots peeled and chopped, large russet potatoes peeled and cubed, and large sweet potato peeled and cubed.
3. Season with salt and add harissa spice blend (or 1.5 tsp ras el hanout), ground coriander, ground cinnamon, and ground turmeric. Toss to combine.
4. Cook for 5 minutes to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
5. Add canned whole peeled tomatoes, chopped dried apricot, and low-sodium vegetable broth. Season again with a small dash of salt.
6. Keep on medium-high and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 minutes to 25 minutes or until veggies are tender.
7. Stir in cooked chickpeas and cook another 5 minutes on low heat.
8. Stir in lemon (juice of) and fresh parsley leaves. Taste and adjust seasoning.
9. Transfer to serving bowls and top each with a generous drizzle of extra virgin olive oil. Serve hot with bread, couscous, or rice.