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Recipes
Tagine With Vegetables And Olives
Tagine With Vegetables And Olives
Tagine With Vegetables And Olives
This
Tagine With Vegetables And Olives
includes onions, zucchini, garlic, peppers, potatoes, carrots, tomatoes and flavored with cumin and coriander. Cooks in under an hour.
Prep
20 min
|
Total
1hr 0min
|
Serves
4
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Mediterranean Cuisine
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Ingredients
1
large
artichoke, trimmed, cut in eighths
1
cup
olive oil
3
medium
carrots, peeled and quartered
1
medium
red bell pepper, seeded and quartered lengthwise
1
medium
onion, peeled and sliced
2
cloves
garlic, sliced thinly
1
each
zucchini halved and quartered lengthwise
3
medium
potatoes, peeled and cut into 1/4 inch slices
4
large
tomatoes, diced
1 1/2
cups
cooked chickpeas
1
tablespoon
ground cumin
1
tablespoon
coriander
1
tablespoon
kosher salt
11/2
cups
vegetable broth
1/2
lb
green olives, pitted or Spanish olives
1
each
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 chickpeas 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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