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This is another recipe inspired by my new favorite cookbook,
Dishing Up Vermont.

This particular tagine recipe is perfect for the winter bounty of vegetables that we are experiencing right now. I would not call this a “tagine”, technically, but more of a stew, as that is the way it is prepared, as opposed to the traditional slow roasting method in clay that tagine in known for. However, the flavors are very much reflective of this well known Moroccan dish.

I did not have all of the ingredients in the original recipe, so I filled in the gaps with things that I had on hand, and I must say it was delicious and certainly very easy to make. I would encourage anyone to try this dish with whatever seasonal veggies you have on hand, while keeping the spices the same, and you are in for a real hearty treat. Topped with a nice dollop of strained Greek yogurt and you have a wonderful healthy meal, perfect for staving off the colder weather. It is definitely a dish that I will be making again.

INGREDIENTS:

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(see my substitutions and additions in parenthesis)

1 TBS extra virgin olive oil
2 yellow onions, sliced
(1 clove garlic, minced)
1 1/2 TBS ground cumin
3 cinnamon sticks
(1 TBS ground coriander and 1 tsp smoked paprika)
4 cups peeled and diced organic butternut squash, preferably locally grown (I used i small acorn squash, 1 gigantic carrot and 1 sweet potato)
2 cans chickpeas, rinsed (I used dried chickpeas that I had cooked ahead)
2 (14 1/2 oz) cans of diced tomatoes
1/4 cup orange or grapefruit juice (I omitted)
2 TBS honey
1/2 cup pitted Kalamata olives (I used green Sicilian)
1/2 cup pitted prunes (I used raisins)
4 cups kale (I used kale and turnip greens)
kosher salt and fresh black pepper
1 cup almonds, toasted and crushed (I forgot about them, but I bet it would be great)

METHOD:

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Although this is not in the recipe, I started by roasting the squash, carrots and sweet potato in a 400 F oven for about 30 minutes.

Heat oil in a stock pot over medium heat. Add the onions (and garlic) and cook, until soft, stirring occasionally, about 5 minutes. Add cumin, cinnamon sticks (coriander and paprika) and cook until fragrant, about 1 minute. Add the squash (carrots and sweet potato) chickpeas, tomatoes, juice and honey and bring to a boil. I also added the raisins at this point so they would plump up! Bring to a boil. Reduce heat to low and cook covered for about 20 minutes. Add olives and kale and stir to combine.
Cover and continue cooking until the kale is wilted and the olives and prunes soft, about 10 more minutes. Season with salt and pepper and garnish with almonds.