Directions for: Vegetable Tagine
Tbsp olive oil
cup diced onion, cut into 1-inch pieces
cup peeled and diced sweet potato, cut into 1-inch pieces
cup diced carrots, cut into 1-inch pieces
cup diced parsnips, cut into 1-inch pieces
cup diced celery root, cut into 1-inch pieces
clove garlic, minced
Tbsp finely grated fresh ginger
Tbsp ground cumin
Tbsp ground coriander
tsp ground cinnamon
cup vegetable stock
Tbsp pomegranate molasses
Tbsp fancy molasses
cup cauliflower florets
cup diced eggplant, cut into 1-inch pieces
oz can chick peas, drained and rinsed
cup chopped dried apricots
salt & pepper
cup lightly toasted sliced almonds
1. Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes. Add garlic, ginger, and spices and sauté 2 minutes.
2. Add stock (or water) and molasses and bring up to a simmer. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes. Season to taste and serve garnished with toasted almonds.
3. Tip: Pomegranate molasses can be purchased at middle Eastern or specialty grocery stores. It has a fruity sweet flavour that adds a nice dimension to this dish, although traditional fancy molasses works just as well.