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Eat with pita bread or couscous to soak up all the sauce. I added chickpeas and toasted almonds on top to make it a meatless dinner entree. It was delicious.
Vegetable Tagine
Prep time: 20 minutes Cook time: 30 minutes
Ingredients (Serves 4):
* 4 Tablespoons olive oil
* 2 medium onions, peeled and quartered
* 2 teaspoons sweet paprika
* 1 teaspoon turmeric
* 1 teaspoon freshly ground black pepper
* 1 teaspoon ground ginger
* Pinch of saffron threads - ⅛ teaspoon (optional)
* 2 medium red or Yukon gold potatoes
* 1 large carrot, peeled, halved crosswise and quartered
* 1 large zucchini, halved crosswise and quartered
* 1 medium tomato, thinly sliced
* 1 (15-oz) can garbanzo beans
* 1 cup water
* ¼ cup parsley, chopped (for garnish)
* How to make Chermoula Sauce (optional)
* Toasted almonds (for garnish)
Directions:
1. In a cold tagine, crock pot, or dutch oven with lid layer the vegetables. Place onions, olive oil, and spices on bottom layer. Then, place the carrots on top of the onions because they take the longest to cook. Then, add the potatoes and zucchini on top, forming a “mountain.” On the edges add the tomatoes. Arrange all the vegetables in a nice pattern. Then, pour the garbanzo and half of the juice on top of the veggies. Add in the saffron into the liquid, if using.2. Pour in the water and bring to a simmer. Cook for 30 minutes, turning a little to get even cooking, but not to ruin the beautiful mountain you made. Usually, when the potatoes are ready, the tagine is ready.
3. Garnish with parsley, chermoula, and toasted almonds.
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