• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Olive oil

  2. 1 large Onion(s), finely chopped

  3. 3 Garlic clove(s), minced

  4. 1 tablespoon Ginger, minced

  5. 2 teaspoons Coriander seeds

  6. 1 teaspoon Turmeric

  7. 1 teaspoon Cumin seeds

  8. 1 Cinnamon stick

  9. 1 Bay leaf

  10. pounds Potatoes, peeled cut in 3/4" dice (2 cups)

  11. pounds Winter squash, peeled cut in 3/4" dice (2 cups)

  12. pounds Parsnips, peeled cut in 3/4" dice (2 cups)

  13. 1 cup Cooked chickpeas

  14. cup Dried apricots

  15. cup Pitted prunes

  16. teaspoon Saffron infused in

  17. 1 tablespoon Warm water

  18. 1 tablespoon Tomato paste

  19. 1 teaspoon Grated lemon zest

  20. 6 cups Vegetable stock or as needed

  21. Salt and pepper

  22. 1 pinch Cayenne pepper

  23. cup Cilantro or flat-leaf parsley for garnish

Instructions Jump to Ingredients ↑

  1. Note: Start with whole coriander and cumin seeds. Roast them in a dry fry pan until very fragrant, then grind them in a spice mill.

  2. Heat the olive oil in a large casserole pan. Add the onion and cook over medium heat for 2 minutes. Stir in the garlic and ginger and continue cooking for 2 minutes, or until the vegetables begin to brown.

  3. Stir in the coriander, turmeric, cumin, cinnamon stick, and bay leave and cook for 1 minutes, or until the mixture is very fragrant.

  4. Stir in the potatoes, squash, parsnips, chickpeas, apricots, prunes, saffron, tomato paste, lemon zest, vegetable stock, salt and pepper, and cayenne and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender but not soft, about 40-50 minutes. If the stew begins to dry out, add more stock. It should be quite moist.

  5. Just before serving, remove the cinnamon stick and bay leaf.

  6. Correct the seasoning, adding, salt and pepper, cumin or cayenne to taste. The stew should be highly seasoned. Sprinkle with the chopped cilantro and serve at once. Tagines are traditionally served over couscous with harissa as a accompaniment.

  7. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 125 Submitted By DIANE LAZARUS On 10-26-95


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