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editerranean tagine.

For this recipe, there is no need to run out and buy a tagine. This dish can also be made in a big pot or even a crock-pot. I really like the looks of a tagine, and one day I might even buy one but for now I have enough kitchen gadgets.

I made this dish by adding all the ingredients into a big pot and let it simmer for some time, creating a moroccan style stew. Besides the chickpeas, this recipe calls for cauliflower, carrots, sweet potatoes, onion, garlic, smoked paprika, ground cumin, chili powder, tomato paste, veggie stock, cinnamon sticks, and some salt & pepper. Towards the end of the cooking process dried apricots, parsley and pomegranate seeds were added.

Mediterranean tagine mise en place

Mediterranean Tagine

Mediterranean tagine

Tagine is a traditional Moroccan stew. I really liked the smoked paprika, cumin and cinnamon stick that made the entire kitchen and house smell great.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mediterranean, WFPB
Servings 6 servings
Calories 206 kcal

Ingredients
 
 

  • 1 sweet onion medium to large, diced
  • 3 gloves garlic minced
  • 4 cups vegetable stock (low sodium)
  • 4 cups sweet potato
  • 4 cups cauliflower
  • 4 cups carrots
  • 1 can chickpeas
  • 1 tbsp tomato paste
  • 2 sticks cinnamon stick remove afterwards
  • ½ tsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 cup apricot
  • 1 cup parsley
  • 1 cup pomegranate seeds

Instructions
 

  • Gather all your ingredients and prepare your Mise en Place (French for "put in place", meaning proper planning of equipment and ingredients, measuring and cutting it all up so it is ready to go).
  • Start with dry sautéing the onions* After you finish the onions, add the garlic for around 30 seconds before adding all the other ingredients.
    * Note: To dry sauté (or sautéing without oil!) use high heat and frequent movement to caramelize the food. An important thing to keep in mind is that foods will not brown, color or caramelize if you use liquid or have too much moisture. Once you achieve the desired coloration then add your liquid.
  • Next add the veggie stock, carrots, sweet potatoes, chickpeas, smoked paprika, cumin, chili powder, tomato paste and cinnamon sticks and increase the heat to high and bring to a boil. Also add some salt and pepper to taste. After getting everything to a boil, reduced the heat and let it simmer for about 20 minutes.
  • The picture shows all the ingredients in one big pot towards the end of the simmering process. I love one pot meals, easy to create and clean afterwards!
    Mediterranean tagine process pic
  • Add the apricots and simmer for another 10 minutes, until the vegetables are soft and fragrant.
  • Towards the end add the parsley and pomegranate seeds and you can use them also to garnish the final dish. And do not forget to take out the cinnamon sticks!

Notes

The final dish is sweet, savory, creamy with a kick to it. I did add a little extra sambal because the ½ teaspoon of chili did not provide the heat I was looking for to balance out all the sweetness in this dish.
I loved this dish and the great thing about making a stew, is that there is plenty of leftovers.

Nutrition

Calories: 206kcalCarbohydrates: 47gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 793mgPotassium: 1095mgFiber: 10gSugar: 20gVitamin A: 29203IUVitamin C: 61mgCalcium: 124mgIron: 3mg
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