Vegetable Tagine (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe originated in a cookbook called One Dish Vegetarian Meals by Robin Roberts. I changed 2 ingredients. It calls for dried apricots where I used Prunes and it called to be served over rice where I used couscous . This is so delicious!!! And so good for you...you just feel really good after eating it!! Ingredients:
1 tablespoon extra' virgin olive oil |
1 large onion, chopped |
1 carrot, chopped |
1 zucchini, diced |
1 garlic clove, minced |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/4 teaspoon cayenne pepper |
14 1/2 ounces diced tomatoes |
2 cups vegetable stock |
salt |
1/2 cup prune |
1/4 cup raisins |
1 lemon, zest of |
3 cups garbanzo beans, drained |
2 tablespoons minced fresh cilantro |
4 -5 cups hot cooked couscous |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, covered for 5 minutes or until softened .
2. Add the zucchini, garlic, spices,tomatoes, stock and salt. Reduce heat to low and simmer uncovered for 25 minutes.
3. Meanwhile soak prunes in hot water for 20 minutes then drain and finely chop.
4. Add prunes, raisins, lemon zest and chickpeas to the vegetable mixture and cook 5 minutes longer or until hot and the flavors are blended.
5. Stir in the cilantro and serve over couscous.
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