Vegetable Tagine

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The harvest is in. The weather has turned cooler. It’s time for hearty, stick-to-the ribs fare. But who has time to wait hours for that pot roast or savory stew as our mothers and grandmothers did?

Here’s an attractive, tasty, relatively fast recipe that’s both vegetarian and vegan. For authenticity, cook or serve in a pottery tagine pan. Those looking for a meaty taste might add some vegetarian sausage (Trader Joe’s makes a good one that’s kosher, too). This recipe is courtesy of Ann Lippel and tested in my home kitchen.

VEGETABLE TAGINE

 Serves 6-8 generously and easily doubled

 Ingredients:

2 T oil

2 small onions, roughly chopped

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. crushed red pepper or chili powder

1 tsp. cinnamon

2 cloves garlic, minced

1 T tomato paste

1 medium butternut squash, peeled and cut into chunks

1 sweet potato, cut into chunks

2 carrots, cut into chunks

1 cup chopped dried apricots

4 cups vegetable stock or broth, divided

2 T lemon juice

Salt and pepper

1 20-ounce can chickpeas, drained and rinsed

2 T chopped parsley

1 cup chopped fresh cilantro

3 cups couscous

2 cups boiling water

1½ cups hot vegetable broth

Parsley and cilantro for garnish

Pomegranate seeds (optional)

Directions: 

  1. Heat oil in a large skillet with lid over medium heat. Add onions and cook until soft, about 10 minutes.
  2. Add cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant.
  3. Add squash, sweet potato, carrots, and dried apricots and toss well to coat.
  4. Pour 2½ cups of the stock and the lemon juice over the vegetables and bring to a gentle simmer.
  5. Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper.
  6. Add the chickpeas, parsley, and cilantro and simmer for an additional 5 to 10 minutes.
  7. Meanwhile, put the couscous in a large baking dish and spread it into a thin, even layer. Pour the boiling water and remaining 1 ½ cups broth over the couscous and cover with a lid or tin foil. Let stand for 10 to 15 minutes, until all the liquid has been absorbed into the couscous. Fluff gently with a fork.
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