HACKED RECIPE
Tweaked Vegetable Tagine Recipe
By gal5food
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Hacked from
Vegetable Tagine
Total Time:
35 mins
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Active Time:
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Makes:
6 to 8 servings
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. Any heavy pot with a lid will do!
What to buy:
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 (BiRite) or online at igourmet.com.
Level of difficulty: Easy.
Go all out and make a batch of chermoula as a piquant condiment.
INGREDIENTS
For the tagine:
- 6 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoons cinnamon
- 1/2 teaspoons indian curry blend (tumeric-based)
- 3 medium cloves garlic, thinly sliced (or equivalent amount of jarred chopped garlic
- 3 medium carrots, peeled, medium dice
- 1 cup canned diced tomatoes in juice
- 1 quart (4 cups) chicken broth
- Pinch saffron threads
- 1 medium head cauliflower, large dice
- 1 1/4 cup green olives, such as picholine, pitted
- 2 cans chickpeas, drained
- 1 preserved lemon, seeds removed, finely chopped
- 1/2 cup dried currants (or raisins)
To serve
- 3 cups dry couscous
- 3 cups water
- 1/2 cup olive oil
- 1 cup whole almonds, toasted
- 1/2 cup plain Greek-style or whole-milk yogurt (optional)
- 1/2 teas. paprika, sweet or hot (smoked paprika works well)
INSTRUCTIONS
- For the tagine:
- 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 spices, and toast until aromatic, about 1 minute; add garlic, and cook until just softened, about 1 minute more.
- 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.
- Add cauliflower, olives, chickpeas, preserved lemon, and currants, and cook, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary.
- To serve:
- 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.
- Serve tagine over couscous, topped with almonds and scallions. Pass yogurt on the side.
Member recipes are not tested by the CHOW food team.
