TAGINE

Because I have a retreat coming up in Morocco, I can’t help but start to get in the spirit!

When in Morocco, you eat Tagine. What is a tagine you ask? It's like a casserole, meaning it's the type of dish you cook in and the way you prepare it that makes it a tagine. 

I recently posted a little video of me making my favorite Tagine on my IGTV and so many people asked for the recipe, I wanted to share it here! It’s really delicious, a real crowd pleaser and easy to make. You can make it in a Tagine or a dutch oven will work just fine.

MOROCCAN VEGETABLE TAGINE  
(from the Mediterranean Dish)

INGREDIENTS

1/4 cup extra virgin olive oil
2 medium yellow onions, peeled & chopped
8-10 garlic cloves, peeled and chopped
2 large carrots, peeled and sliced
2 large russet potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
Salt to taste
1 TBSP Harissa spice blend
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground tumeric
2 cups canned whole peeled tomatoes 
1 cup heaping chopped dried apricots
1 Qt low-sodium broth (I use Vegetable)
2 cups cooked and drained chickpeas
1 lemon, juice of
Handful fresh parsley
Optional, add chicken

SERVE over Rice or Couscous

SERVE w/ Nann bread with olive oil and salt 

DIRECTIONS

1. In a large Tagine, heavy pot or dutch oven, heat olive oil over medium heat until shimmering. Add oninons and increase heat to medium-high. Saute for 5 minutes, tossing regularly. 
2. Add garlic and all the chopped vegetables. Season with salt and spices, toss to combine. (I usually add the sweet potato first and cook for about 5 minutes on medium high heat since it takes a little longer to cook.
3. Add the rest of the chopped veggies and cook for an additional 5-7 minutes, mixing regularly with a wooden spoon.
4. Add tomatoes, 1/2 cup chopped apricots, and broth. Add a little more salt. ( I use kosher or sea salt) 
5. Continue to cook for another 10 minutes or so, keeping an eye on dish so as not to boil out all the liquid.
6. Reduce heat, cover and simmer for 20 minutes, and then stir in chickpeas and fresh squeezed lemon juice.
7. Serve over rice or couscous, top with fresh parsley and chopped apricots. (For an extra kick, color and flavor - although not necessarily Moroccan; add pomegranates!)

Tastes great with Nann bread topped with olive oil and salt.

ENJOY!!