Ingredients Jump to Instructions ↓

  1. 6 tablespoons olive oil

  2. 1 medium yellow onion, thinly sliced

  3. 2 teaspoons ground cumin seed

  4. 1 cinnamon stick

  5. 1 teaspoon grated fresh ginger

  6. 3 medium cloves garlic, thinly sliced

  7. 3 medium carrots, peeled, medium dice

  8. 1 cup canned diced tomatoes in juice

  9. 1 quart (4 cups) vegetable broth Pinch saffron threads

  10. 1 medium head cauliflower, large dice

  11. 1 crown broccoli, small dice

  12. 2 cups cooked chickpeas, drained

  13. 1 preserved lemon, seeds removed, finely chopped

  14. 1/2 cup dried currants To serve:

  15. 3 cups dry Quinoa

  16. 3 cups water

  17. 1/2 cup olive oil

  18. 1 cup whole almonds, toasted

  19. 1/2 cup sliced scallions

  20. 1/2 cup plain Greek-style or whole-milk yogurt

Instructions Jump to Ingredients ↑

  1. For the tagine: Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium heat. When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more. Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes. Add cauliflower, broccoli, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary. To serve: Cook Quinoa as directed on package. Add olive oil, season to taste with salt and pepper, and stir briefly to combine. Serve tagine over Quinoa, topped with almonds and scallions. Pass yogurt on the side.


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