Seven-Vegetable Seven-Spice Tagine Recipe

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

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.