In addition to stocking up on necessities such as peanut butter and chocolate chips, I prepared for Hurricane Sandy by cooking up as much comfort food as I could before the storm hit. Warm loaves of bread, chili, loads of pasta, and this tagine.
A tagine is a traditional Moroccan stew that is typically made with meat, but this vegetarian version is chock full of three different kind of root vegetables and so many richly flavored spices that even meat-eaters will find themselves going back for more. It is perfect for the cold snowy or rainy nights that are sure to come in the next few months.
Adapted from Bon Appetit October 2010
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Root Vegetable Tagine Recipe
|Calories:||370 per serving|
|Prep Time:||5 mins|
|Cook Time:||45 mins|
|Total Time:||50 mins|
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1/2 tsp red pepper flakes
- 1/4 tsp turmeric
- 2 tbsp olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 1/2 tbsp tomato paste
- 1 1/4 cups peeled carrot/, cut into cubes
- 1/2 cup fresh lemon juice
- zest of 1 lemon
- 4 cups water
- 1 1/4 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb parsnips, peeled and cut into 3/4-inch wedges
- 1 cup dried chickpeas, soaked over night and then boiled until tender
- 3/4 cup brine-cured green olives
- 1/4 cup sun-dried tomatoes, thinly sliced
- 1/4 cup fresh parsley , chopped
- 2 tbsp fresh cilantro , chopped
1. Toast the coriander, cumin and caraway seeds in a small skillet over medium heat until beginning to brown, 2 minutes. Cool. Transfer to a spice mill or coffee grinder and process until finely ground. Transfer to a small bowl. Mix in the red pepper flakes, turmeric and 1/2 tsp salt.
2. Heat the olive oil in a large heavy pot over medium-high heat. Add the onions, sprinkle with salt and saute until beginning to soften, about 5 minutes. Add the toasted spice blend, garlic and tomato paste. Stir for 1 minute. Add the carrots. Stir for 2 minutes. Add the lemon juice and zest, 4 cups water, sweet potatoes, parsnips, chickpeas, olives, and sun-dried tomatoes. Simmer with the lid ajar until the veggies are tender, stirring occasionally, about 35 minutes. Stir in the parsley and cilantro. Season to taste with salt, pepper, and cayenne pepper. Remove from heat and let stand for 10 minutes to allow the flavors to blend.
3. Serve with bulgur, couscous, or polenta.