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Tagine With Vegetables And Olives

 
Tagine With Vegetables And Olives
yellow tagine
This vegetable tagine includes onions, zucchini, garlic, peppers, potatoes, carrots, tomatoes and flavored with cumin and coriander.
  • PrepN/A |
  • TotalN/A |
  • Serves 4
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Ingredients

    • 1 artichoke trimmed, cut in eighths
    • 1 cup olive oil
    • 3 carrots peeled and quartered
    • 1 red bell pepper, seeded
    • and quartered lengthwise
    • 1 onion peeled and sliced
    • 2 garlic cloves, sliced thinly
    • 1 zucchini halved and
    • quartered lengthwise
    • 3 potatoes peeled and cut
    • into 1/4 inch slices
    • 4 tomatoes diced
    • 1 1/2 cups cooked chickpeas
    • 1 tbsp ground cumin
    • 1 tbsp coriander
    • 1 tbsp kosher salt
    • 11/2 cups vegetable broth
    • 11/2 cups vegetable broth
    • 1/2 lb green olives, pitted
    • Juice of one lemon
    • 1 bunch chopped cilantro or mint
    • 1/2 cup golden raisins (optional)

Instructions

Begin by layering vegetables in tagine; lay down onions, garlic, artichoke, potatoes and chick peas in an even layer, then fan out carrots, bell peppers and zucchini in a pyramid. Sprinkle spices and tomatoes on top and then add vegetable stock.

Drizzle olive oil all over. Slowly bring to simmer on low heat, cover and braise for approximately 30 minutes. Add olives and optional raisins pushing them in between the vegetables. Sprinkle with lemon juice, cover and cook for approximately 10 minutes or until vegetables are tender. Sprinkle herbs on top.

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