This tagine is delicious – a perfect balance of flavors. It is made with onions, carrots, sweet potatoes, chickpeas, olives, golden raisins and lemon. It will be a dish you will want to make again and again.
- 1 medium onion, diced
- 1/2 c carrots, diced
- 1 – 1 1/2 c sweet potato, diced
- 2 tsp garlic, minced
- 2 tbsp tomato paste
- 2 c vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon, ground
- 1/2 tsp chili flakes
- 1 tsp Himalayan salt
- 1/2 tsp black pepper, ground
- 1 1/2 c chickpeas, cooked
- 1/2 c olives
- 1 jar artichokes hearts, chopped
- 1/4 c golden raisins
- lemon, zested, juiced
Note: I recommend that you dice your vegetables into 1/2-inch pieces, so that you have your vegetables cooking evenly.
In a large dutch oven cooke the onions over medium heat, until they are translucent and have softened. Add garlic and cook until fragrant, about a minute.
Add spices: cumin, coriander, turmeric, cinnamon and chili flake. Work the spices into the onions, stirring constantly. Add tomato paste, vegetable broth and stir.
Add vegetables: carrots and sweet potato. Reduce heat to a simmer and cook until vegetables are tender, about 20-25 minutes.
Add remaining ingredients: olives, artichoke hearts, raisins and lemon. Cook for an additional 5 minutes.
Note: Serve this tagine with your favorite grain. I used brown basmati rice.