Grain & Vegetables Tagine

SERVES 2PREP COOK

tagine base

2tablespoons

vegetable oil

2

onions, finely chopped

3cloves

garlic, finely chopped

1teaspoon

cumin powder

1tablespoon

ras el hanout

2tablespoons

harissa paste

1teaspoon

chili flakes, more if you have high heat tolerance

1

canned chopped tomatoes

2tablespoons

tomato puree

1tablespoon

lemon zest

1tablespoon

cider vinegar

12

black olives, halved

2

vegetable stock cubes

1.5cup

water

  1. In a large pan over medium heat, warm vegetable oil. Add to sauté onion until soft and transparent (10m).

  2. Add to combine and cook garlic for 1m.

  3. Stir in cumin powder, ras el hanout, chili flakes, and harissa paste. Cook until fragrant.

  4. Add and stir in the rest of the ingredients.

tagine

3

carrots, sliced

1small

cauliflower, cut into florets

½cup

green lentils, cooked to soft

½cup

dried fruits, raisins and/or apricots

1

canned chickpeas

  1. In a separate pot, cook by boiling green lentils in water until soft. Drain.

  2. Add in carrots and cauliflower to the tagine base. Bring to a boil. Reduce to simmer with a lid on until carrots are cooked through.

  3. Add to cook green lentils and canned chickpeas until they have absorbed the liquids, or to your preference.

  4. Season with sea salt, black pepper, ras el hanout, and harissa, according to your preference.

yogurt

1cup

yogurt

1splash

lemon

  1. Serve yogurt if you're making your tagine spicy. Combine all ingredients. Divide between two condiment bowls.

serve tagine

2

flatbread

2tablespoons

fresh cilantro, roughly chopped

  1. Prepare two bowls. Place a serving of tagine in each bowl. Garnish with fresh cilantro.

  2. Serve with flatbread and yogurt on the side.

    Bon Appétit!