How To Make Vegetable Tagine A Moroccan Inspired Stew

Being in the kitchen has become a passion over the years. Having been in a demanding industry and working 50 - 80 hours a week over the past 10 yrs, coming home and cooking was my relaxation. Or going over to friends homes and blessing their socks off as I watched them drool over the food was an absolute blast. I love spice and savor flavour. Here is one of my favorite dishes.

VEGETABLE TAGINE

Tagine means a slow cooked Moroccan Stew, with or without meat and with much spiced flavor.

This is a favorite for me to cook and take to my vegan friends get togethers, as I did a few weeks ago.

It is very easy to prepare and can have a number of different variations according to your personal taste and what you might have on hand. This recipe will feed 6 - 8, but it goes great as an additional dish when you have pot-luck get togethers.

What you need

2 good sized onions, 1 chp coarsly, 1 dcd

2 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp grd coriander

1 tsp paprika

1/4 - 1/2 tsp cayenne or pinch for less heat

pinch - 1/4 tsp cinnamon

3 - 5 cloves garlic minced in press

1 lg potato peeled cut into chunks

1 sweet potato peeled cut into chunks

1 lg carrot peeled cut thick slices ( or handful of baby carrots)

1 sweet red pepper or yellow or orange seeded chopped

1 squash (your choice) peeled cut into chunks

1 small cauliflower florets only

1 eggplant (optional) peeled coarsely chopped

water (chicken or vegetable stock)

1 handful raisins, or apricots or prunes chopped

1/4 cup honey (or brn sugar 1/3 - 1/2 cup)

1 - 28 oz can diced tomatoes with juice

splash (or more) hot pepper sauce of choice to taste

1 - 19 oz can chick peas rinsed well and drained

1 zucchini coarsely chopped

juice of 1 lemon

salt and fresh ground pepper to taste

METHOD

In a large pot or dutch oven, saute' the coarsely chopped onion in olive oil for a few minutes add in the spices and garlic and cook for another 5 mins. Add the remaining vegetables (except zucchini, chick peas and tomatoes), continue to saute' the vegs until well coated with spices. Add enough water/stock to cover all and simmer for 30 mins or more depending on the sweet potato. Adjust as needed.

Meanwhile in a good sized pan add olive oil diced onions saute' a few moments then add raisins (apricots or prunes) honey, tomatoes and juice, hot sauce. Allow to thicken stirring occasionally then add to the simmering stew along with the chick peas, zucchini, lemon juice. Salt and ground pepper to taste.

Continue cooking for 15 mins or until vegetables are soft but not mushy, then serve. Can be served alone or with rice (of choice) couscous or polenta. You can also have grilled flat bread or pitas on the side.

Variation on the vegetables etc

Red, Green and yellow peppers

baby carrots

celery

lots of onion or sweet onion

water chestnuts for some nice crunch instead of squash or zucchini

1/2 & 1/2 chick/veg stock and water

spring onions chopped as a garnish

Have fun; guaranteed this is a keeper and your friends will want you to bring it again and again.

Come back and tell me how it turned out.

Blessings,

L.