VEGETABLE TAGINE
6 servings
Heat in a Dutch oven over medium heat:
- 2 tablespoons butter or olive oil
Add and cook, stirring, until softened, 6 to 8 minutes:
- 2 medium onions, chopped
- 5 garlic cloves, chopped
Stir in and cook until fragrant, about 1 minute:
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon red pepper flakes or 1 teaspoon Harissa
- ½ teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon black pepper
- Pinch of ground cloves
Stir in:
- 2 cups chicken or vegetable stock or broth
- 1 small butternut squash (1½ pounds), peeled, halved, seeded, and cut into ½-inch cubes
- 1 large russet potato, peeled, halved lengthwise, and cut into ¾-inch-thick slices
- 3 medium carrots, cut into ¼-inch slices
- 2 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
- One 15-ounce can chickpeas, drained and rinsed
- ⅓ cup halved and pitted oil-cured black olives
- ¼ cup raisins
Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the vegetables are completely tender, about 20 minutes.
Stir in:
- 3 tablespoons lemon juice
Serve with:
- Couscous
- Chopped parsley or cilantro