| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dishes, Vegetarian, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
|
Shallots; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
1 inch piece peeled fresh gingerroot; minced |
| 1 |
|
Stalk celery; chopped |
| 1 |
|
3-inch piece cinnamon stick |
| 1 1/2 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Cayenne pepper; to taste |
| 32 |
oz |
Crushed or diced tomatoes; canned |
| 1 |
lg |
Carrot (1 cup); peeled and cut into chunks |
| 1/3 |
lb |
Green beans (2 cups); ends trimmed |
| 1 |
sm |
Butternut squash or sweet potato; peeled and cut into chunks (3 1/2 cups) |
| 1/2 |
|
Head cauliflower (3 cups); cut into florets |
| 1/2 |
|
Fennel bulb (2 cups); trimmed and cut into chunks |
|
|
Vegetable stock or water as needed; (see Note) |
| 1/4 |
ts |
Crushed saffron |
| 1 |
c |
Cooked or canned chickpeas; (rinsed if canned) |
| 1/2 |
c |
Pitted kalamata olives |
| 1/2 |
c |
Halved pitted prunes |
| 3 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
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 tender, 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.
PER SERVING: 271 CAL.; 10g prot.; 7G total fat (10 sat. fat); 49g carbs.; 0
chol.; 1,075mg sodium; 10g fiber. VEGAN
Recipe by: Vegetarian Times, March 1998, page 45
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20,
1998
A Message from our Provider:
“We don’t change God’s message — His message changes us.”