Makes 4 entree sized servings or 8 side dish servings. Note: Pomegranate molasses can be purchased at middle Eastern or specialty grocery stores. It has a fruity sweet flavour that adds a nice dimension to this dish, although traditional fancy molasses works just as well.
Directions for: Vegetable Tagine
Ingredients
3 Tbsp olive oil
1 cup diced onion, cut into 1-inch pieces
2 cup peeled and diced sweet potato, cut into 1-inch pieces
1 cup diced carrots, cut into 1-inch pieces
1 cup diced parsnips, cut into 1-inch pieces
1 cup diced celery root, cut into 1-inch pieces
3 clove garlic, minced
2 Tbsp finely grated fresh ginger
1 Tbsp ground cumin
1 Tbsp ground coriander
tsp ground cinnamon
3 cup vegetable stock
3 cup water
3 Tbsp pomegranate molasses
3 Tbsp fancy molasses
1 cup cauliflower florets
1 cup diced eggplant, cut into 1-inch pieces
1 19 oz can chick peas, drained and rinsed
cup raisins
cup chopped dried apricots
salt & pepper
cup lightly toasted sliced almonds
Directions
1. Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and saut until onions are translucent, about 5 minutes. Add garlic, ginger, and spices and saut 2 minutes.
2. Add stock (or water) and molasses and bring up to a simmer. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes. Season to taste and serve garnished with toasted almonds.
3. Tip: Pomegranate molasses can be purchased at middle Eastern or specialty grocery stores. It has a fruity sweet flavour that adds a nice dimension to this dish, although traditional fancy molasses works just as well.
See more: Vegetables, Vegetarian, Main, Dinner, Healthy