Yields
4 servings
Couscous is my recommendation for a killer accompaniment. If you don’t own a tagine (most people don’t) use a Dutch oven or covered casserole instead. Yield is 4 servings.
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ingredients
Tagine
2
cloves garlic, minced
½
Tbsp coarse salt
1
tsp ground cumin
1
tsp ground coriander
1 ½
Tbsp paprika
1
tsp toasted ground cinnamon
⅓
cup roughly chopped cilantro
⅓
cup chopped roughly parsley
½
red finger chili, chopped
juice of 1 lemon
1 ½
Tbsp apple cider vinegar
3
Tbsp olive oil
½
cup water
1
lb(s) fingerling potato, cut into bite-size pieces
1
lb(s) pumpkin, cut into bite-sized chunks
3
tomatoes, chopped
Assembly
Olive oil, for drizzling
Coarse salt and freshly cracked black pepper
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directions
Step 1
Preheat the oven to 375 degrees F.
Step 2
Using a mortar and pestle, pound the garlic with the 1/2 tbsp. coarse salt, cumin, coriander, paprika, cinnamon and red chile to a paste.
Step 3
Add the cilantro and parsley, and continue to pound.
Step 4
Mix in the lemon juice, vinegar, 3 tbsp. olive oil and water.
Step 5
Combine the potatoes, pumpkin, tomatoes and herb sauce in a tagine.
Step 6
Season to taste with salt and pepper.
Step 7
Drizzle with olive oil, cover, and bake for 1 hour and 15 minutes or until vegetables are fork tender.
Step 8
Serve with couscous.