Vegetable Tagine
By: Anonymous
Published: Sunday, February 14, 2010 - 7:38am

Ingredients




2 tablespoons olive oil
4 shallots, chopped
2 cloves garlic, minced
1 1 inch piece peeled fresh gingerroot, minced
1 stalk celery, chopped
3 inch cinnamon stick
teaspoon ground coriander
teaspoon ground cumin
teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
teaspoon cayenne pepper, or to taste
32 ounces canned crushed or diced tomatoes
1 lrg carrot
peeled and cut into chunks, (1 cup)
Ib green beans
ends trimmed, (2 cups)
1 small butternut squash or sweet potato chunks
peeled and cut into chunks, (3 1/2 cups)
head cauliflower
cut into florets, (3 cups)
fennel bulb
trimmed and cut into chunks, (2 cups)
Vegetable stock or water as needed, (see Note)
teaspoon crushed saffron
1 cup cooked or canned chickpeas, (rinsed if canned)
cup pitted kalamata olives
cup halved pitted prunes
3 tablespoons chopped fresh parsley

Preparation

1 6 SERVINGS VEGAN 2 Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. 3 Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. 4 Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron. 5 Cover and bake until vegetables are render, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving. 6 NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.