Vegetable Tagine

Photo: flickr user robanhk

Ingredients

2 tablespoons olive oil

4 shallots, chopped

2 cloves garlic, minced

1 1 inch piece peeled fresh gingerroot, minced

1 stalk celery, chopped

3 inch cinnamon stick

teaspoon ground coriander

teaspoon ground cumin

teaspoon paprika

1 teaspoon salt

1 teaspoon freshly ground black pepper

teaspoon cayenne pepper, or to taste

32 ounces canned crushed or diced tomatoes

1 lrg carrot

peeled and cut into chunks, (1 cup)

Ib green beans

ends trimmed, (2 cups)

1 small butternut squash or sweet potato chunks

peeled and cut into chunks, (3 1/2 cups)

head cauliflower

cut into florets, (3 cups)

fennel bulb

trimmed and cut into chunks, (2 cups)

Vegetable stock or water as needed, (see Note)

teaspoon crushed saffron

1 cup cooked or canned chickpeas, (rinsed if canned)

cup pitted kalamata olives

cup halved pitted prunes

3 tablespoons chopped fresh parsley

Preparation

6 SERVINGS VEGAN

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.

Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes.

Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.

Cover and bake until vegetables are render, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.

NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.