Tunisian Vegetable Tagine
Source: Bibby Gignilliat, Parties That Cook
Recipe Type: Entrees | Seasons: Summer
Makes 12 servings
INGREDIENTS
2 tablespoons olive oil + 2 tablespoons olive oil
2 yellow onions, diced
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
3 carrots, peeled and cut into 1 inch chunks
2 fennel bulbs, cut into 1 inch chunks
1 small sweet potato, peeled, and cut into 1 inch chunks
1 small butternut squash, peeled, seeded and cut into 1 inch chunks
1 parsnip, peeled, and cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
1 tablespoon toasted and ground coriander
1 tablespoon toasted and ground cumin
2 teaspoons turmeric
1 tablespoon ground ginger
1 tablespoon curry
1 tablespoon ground cinnamon
Small pinch of saffron
2 star anise pods
1 bay leaf
2 teaspoons orange zest
3 to 4 cups water
1 28-ounce can peeled, seeded and chopped plum tomatoes (like Muir Glen brand)
1 14-ounce can of cooked chickpeas
½ cup currants
2 tablespoons kosher salt
½ cup cilantro leaves, chopped
PREPARATION
- Heat 2 tablespoons olive oil over medium high heat in a large sauté pan. Add onions, peppers and carrots and sauté until starting to soften, about 7 minutes.
- Meanwhile, in a stockpot, heat 2 tablespoons olive oil and add fennel, sweet potatoes and butternut squash and cook for 2 minutes. Add parsnips and cook for 1 minute. Add coriander, cumin, turmeric, ginger, curry, cinnamon, saffron, star anise, bay leaf and stir well. Add orange zest, zucchini, water, tomatoes, chickpeas and currants and cook for 2 minutes.
- Add the onion/pepper/spice mixture and salt. Simmer until tender, about 5 minutes with the lid on the pot. Right before serving add the chopped cilantro.
Photo by Quintana Roo
