email this pageSeven-Vegetable Seven-Spice Tagine
This tagine is typical of those from Tunisia, Morocco’s neighbor, where seven is considered a lucky number. Note that it uses olive oil and butter, as well as chickpeas, the much-loved Middle Eastern legume, as well as a plethora of vegetables and spices. Again, couscous is considered the ideal accompaniment, though it’s also fine with rice or barley. Harrissa, a purchased paste of fiery hot smoked peppers, olive oil, and sometimes garlic and spices, is served on the side. Put together the Moroccan Bouquet Garni before you start.
Ingredients
Ingredients
2 tablespoons olive oil
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons tumeric
2 teaspoons cumin seed
2 teaspoons freshly ground black pepper
Moroccan Bouquet Garni
1 (20-ounce) can garbanzo beans
1 cup canned tomatoes, with juice, coarsely chopped
1 1/2 quarts lower-sodium vegetable broth
1 1/2 teaspoons salt
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup raisins
1/2 pound green beans, stems removed, cut into 2 inch pieces
1 zucchini, quartered lenthwise and cut into 2-inch pieces
1 eggplant, skin on, cut in large dice
Harissa, optional
Instructions
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons tumeric
2 teaspoons cumin seed
2 teaspoons freshly ground black pepper
Moroccan Bouquet Garni
1 (20-ounce) can garbanzo beans
1 cup canned tomatoes, with juice, coarsely chopped
1 1/2 quarts lower-sodium vegetable broth
1 1/2 teaspoons salt
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup raisins
1/2 pound green beans, stems removed, cut into 2 inch pieces
1 zucchini, quartered lenthwise and cut into 2-inch pieces
1 eggplant, skin on, cut in large dice
Harissa, optional
1. Heat olive oil and butter in a large, nonstick skillet. Add onion and sauté 3 minutes. Add garlic, tumeric, cumin and black pepper and sauté 3 minutes.
2. Transfer vegetable mixture to a slow cooker, along with the Moroccan Bouquet Garni, canned tomatoes, vegetable stock, saffron and salt. Cover and cook on HIGH 1 hour.
3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini, peppers and eggplant. Continue cooking at HIGH 1 1/2 hours or at LOW 2 to 3 hours. When all vegetables are quite tender, remove Bouquet Garni bag, taste for seasoning, and serve, hot. Serves 4 to 6.
Recipe by Crescent Dragonwagon, Relish a New Dish, March 2007.
2. Transfer vegetable mixture to a slow cooker, along with the Moroccan Bouquet Garni, canned tomatoes, vegetable stock, saffron and salt. Cover and cook on HIGH 1 hour.
3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini, peppers and eggplant. Continue cooking at HIGH 1 1/2 hours or at LOW 2 to 3 hours. When all vegetables are quite tender, remove Bouquet Garni bag, taste for seasoning, and serve, hot. Serves 4 to 6.
Recipe by Crescent Dragonwagon, Relish a New Dish, March 2007.
Moroccan Bouquet Garni
A bouquet garni is a kind of homemade cloth teabag that allows whole spices to steep in a stew and be removed later. You could just throw the whole spices in the stew, but then you do need to warn guests to watch out for cinnamon sticks, chiles, etc.
Ingredients
Ingredients
2 cinnamon sticks
3 allspice berries
1 slice fresh ginger
3 sprigs fresh cilantro (stems and leaves)
1 to 2 fresh hot green chiles, split, seeds left in if you like it hot
3 sprigs fresh Italian parsley, stems and leaves
Instructions
3 allspice berries
1 slice fresh ginger
3 sprigs fresh cilantro (stems and leaves)
1 to 2 fresh hot green chiles, split, seeds left in if you like it hot
3 sprigs fresh Italian parsley, stems and leaves
1. Tie all ingredients in a bit of cheesecloth, knotting it with a piece of string or thread. Use in the Seven-Vegetable Seven-Spice Tagine with Couscous.
Recipe by Crescent Dragonwagon, Relish a New Dish, March 2007.
Recipe by Crescent Dragonwagon, Relish a New Dish, March 2007.
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