Winter Vegetable Tagine

 

Prep Time: 20 minutes

Cooking Time: 1 hour

Servings: 4 generous

INGREDIENTS

NOTE: can use spices is Moroccan sweet potato stew in lieu of spices listed here.

  • 1 tbsp. Ras el Hanout Spice Mix
  • 2 tsp. harissa paste (or to taste)
  • 2 tbs. tomato paste
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 cup vegetable broth or water
  • 1 cup cherry tomatoes,halved
  • 2 cups of cubed butternut squash
  • 4 carrots, peeled and chopped
  • 4 parsnips, peeled and chopped
  • 1 medium sweet potato or yam, peeled and cubed
  • 1 can of cooked garbanzo beans
  • salt to taste
  • a handful of mixed chopped fresh coriander and mint leaves for garnish
  • Balkan style yogurt for serving

DIRECTIONS

  • 1

    Place a heavy bottomed pot in medium high heat. 

    Sauté onion and garlic in olive oil until lightly browned.

  • 2

    Add Ras el Hanout and sauté for 1 minute or until fragrant. 

    Add tomato paste and harissa then sauté for a couple of 

    minutes, do not burn.

  • 3

    Add vegetables and garbanzo beans then pour water or 

    vegetable broth. Season with salt to taste then add honey. 

    Cover and cook until vegetables are nicely done and tender, 

    about 30 minutes.

  • 4

    Serve with couscous topped with mixed chopped fresh 

    coriander and mint leaves and a dollop of Balkan style 

    yogurt on the side.

     

    http://www.tastebook.com/recipes/1001184-

    Winter-Vegetable-Tagine