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Vegetable Tagine

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.

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Note: Serve this tagine with your favorite grain. I used brown basmati rice.