Vegetarian Tagine
From alchemistchef 15 years agoIngredients
- 1 head garlic, chopped shopping list
- 2 onions, chopped shopping list
- 2 large carrots, peeled and cut into 1/2 inch thick pieces, or about 1 1/2 cups cut baby carrots shopping list
- 1 celery rib with leaves, chopped shopping list
- 1 tablespoon olive oil shopping list
- 1 lemon, juiced shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon paprika shopping list
- 1/2 teaspoon turmeric shopping list
- 1/4 cup chopped parsley shopping list
- 1/2 cup chopped cilantro shopping list
- 1 14 ounce can diced tomatoes shopping list
- 3 cups vegetable stock (I used Trader Joe's individual vegetable stock concentrate and added water) shopping list
- 1 14 ounce can chickpeas, drained and rinsed well shopping list
- 1 red pepper, chopped shopping list
- 1 pound butternut squash, cut into roughly 1 inch cubes shopping list
- 1 medium eggplant, chopped into roughly 1 inch cubes shopping list
- 1 cup sultanas (golden raisins) shopping list
- 1/2 teaspoon crushed red pepper flakes shopping list
- 1 box prepared couscous shopping list
How to make it
- Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
- Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
- Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
- Chop up sultanas and add to stew. Cook additional 1 1/2, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
- Serve over prepared couscous.
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