10840 Vegetable Tagine 35 mins 15 mins 6 to 8 servings Fri Jan 12 17:43:00 -0800 2007 Wed Feb 18 17:17:08 -0800 2009 Easy Moroccan CHOW http://www.chow.com/recipes/10840 Thu, 19 Feb 2009 01:17:08 GMT A quick stew of vegetables, Moroccan spices, and chickpeas A quick stew of vegetables, Moroccan spices, and chickpeas. Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to Moroccan-style stew preparations. This version contains an assortment of vegetables, including cauliflower and chickpeas, making for a flavorful, filling vegetarian dish.

What to buy: For a slacker solution, you can substitute high-quality canned chickpeas for the cooked chickpeas.

Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com, or alternatively you can make your own.

]]> For the tagine:
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.
  2. Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.
  3. Add cauliflower, olives, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary.
To serve:
  1. Place couscous in a large bowl or baking dish. Bring water to a boil. Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes. Add olive oil, season to taste with salt and pepper, and stir briefly to combine.
  2. Serve tagine over couscous, topped with almonds and scallions. Pass yogurt on the side.
]]> http://www.chow.com/assets/2007/01/vegetabletagine290x210.jpg Ray Lee 50 Main For the tagine::

]]> 6 tablespoons olive oil

]]> 54 1 medium yellow onion, thinly sliced

]]> 283 2 teaspoons ground cumin seed

]]> 279 1 cinnamon stick

]]> 75 1 teaspoon grated fresh ginger

]]> 74 3 medium cloves garlic, thinly sliced

]]> 119 3 medium carrots, peeled, medium dice

]]> 109 1 cup canned diced tomatoes in juice

]]> 1 quart (4 cups) vegetable broth

]]> 302 Pinch saffron threads

]]> 120 1 medium head cauliflower, large dice

]]> 1 1/4 cup green olives, such as picholine, pitted and halved

]]> 2 cups cooked chickpeas, drained

]]> 1 preserved lemon, seeds removed, finely chopped**

]]> 13 1/2 cup dried currants

]]> To serve::

]]> 3 cups dry couscous

]]> 3 cups water

]]> 1/2 cup olive oil

]]> 265 1 cup whole almonds, toasted

]]> 54 1/2 cup sliced scallions

]]> 1/2 cup plain Greek-style or whole-milk yogurt

]]> 184 vegetables 435 vegetarian 780 saucy 332 vegan 1047 warming 1619 omnivore 1046 cold weather 1021 comfort 1026 hot weather 388 healthy 384 easy 695 quick 1605 dinner party 7306 weeknight 1 chow 9779 ray lee 5579 tagine