The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Winter vegetable tagine Recipe. Enjoy the Moroccan Cuisine and learn how to make Winter vegetable tagine.
Brighten up a winter’s day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.
Ingredients (serves 4)
1 tbs olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g kumara, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tbs tomato paste
1/2 tsp cayenne pepper
1/2 tsp ground saffron (see Notes)
1 tsp each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 soft, pitted dates
2 tbs honey
2 tbs chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional: see Notes)
Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.
Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.
Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.
Scatter with herbs and almonds. Serve with harissa and couscous, if desired.
Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.
delicious. – August 2009, Page 62
Recipe by Jill Dupleix