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This recipe really is the epitome of slow cooked love!
A little time & patience will definitely yield a deeply layered & flavor packed dish perfect for sharing on a chilly evening.
A traditional Tagine is a real beauty when placed in the middle of your dinner table for serving
but any baking dish will work just fine for this savory spiced Moroccan delight.
I love this one all on it's own but topping quinoa with it works great also.
Makes: 1 Large Tagine, 6- 8 Servings
Prep Time: 30 mins Cook Time: 1 hour
Ingredients
– Good splash Organic Virgin Coconut Oil
– 1/2 large Onion, roughly chopped
– 5 cloves Garlic, minced
– 1 inch fresh Ginger, minced (more to taste)
– 1 tbsp Cinnamon, ground
– 2 tsp Cumin (adjust to taste)
– 1 tbsp. Ras el Hanout or other Moroccan Spice Blend
– 2 cups canned chopped Tomatoes
– 2 cups Organic Vegetable Stock, (or as needed to achieve desired consistency)
– 1 can Organic Chickpeas (check for that BPA free can!)
– 1 Lemon, juice and zest
– A handful fresh Cilantro
– 2 Bay Leaves
– 1 small Butternut Squash, peeled and cut into 2-inch pieces
– 1 Organic Red Bell Pepper
– Baby Carrots, sliced on angle in half
– 1 zucchini, cut into 2-inch pieces
– 1/4 cup Dried Organic Turkish Apricots, chopped
– 1/8 cup Organic Raisins
– Chili Flakes, pinch
– Fresh Cracked Black Pepper
– Himalayan Sea Salt
How To Do It
1. Heat Coconut Oil in a large sautee pan and sauté the Onion for a few minutes until it softens
2. Add Garlic, Ginger, Cumin, Cinnamon, Ras el Hanout or Moroccan Spice, Sea Salt &
Black Pepper
3. Stir in a splash of Vegetable Stock just before adding, Tomatoes, Bay Leaves, Lemon Zest & Juice
4. Bring the tomato sauce to a boil
5. Add the vegetables & dried Apricots to the Tagine or baking dish, pour tomato sauce over your veggies & toss to combine
(add additional stock if too thick)
6. Cover with lid & bake at 350 at least one hour
(check veggies to ensure they are cooked to your preference, I prefer them with a bit of bite!)
7. Add dried Raisins to soften
8. Simmer for 10 minutes before removing from the oven
9. Remove Bay Leaves, stir in chopped Cilantro & adjust seasonings to taste
10. Finish with chopped raw Almonds, Lemon Zest & Wedges and additional fresh Cilantro
11. Serve with warm Quinoa if you'd like.
