Vegetable Tagine

From Art of the Slow Cooker (Chronicle Books, paperback with color photos, $24.95), by Andrew Schloss, this vegetable stew is seasoned with the classic spices of Moroccan tagine cooking:  chiles, thyme, turmeric, coriander, cumin and cinnamon.  It's customary to serve this stew with lots of bread to sop up the flavorful sauce.

Makes 8 servings.

Ingredients

2 tablespoons extra virgin olive oil
2 leeks (white and light green parts only), thoroughly washed and cut into 1/2-inch thick slices
1 small rutabaga (about 8 ounces), peeled and cut into 3/4-inch dice
2 carrots, peeled and cut into 1/4-inch thick slices
2 parsnips, peeled and cut into 1/4-inch thick slices
2 celery ribs, cut into 1/2-inch thick slices
2 tablespoons minced gingerroot
4 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet
1 can (about 28 ounces) diced tomatoes, preferably fire roasted, with their juice
1 can (about 15 ounces) chickpeas, drained and rinsed
1 large butternut squash (about 2 pounds), stemmed, peeled, seeded and cut into 2-inch chunks
1 stick cinnamon
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
2 tablespoons finely chopped fresh cilantro

1. Heat the oil in a large deep skillet over medium-high heat.  Add the leeks, rutabaga, carrots, parsnips and celery and sauté until the carrots are barely tender, about 4 minutes.
2. Add the ginger, garlic, turmeric, thyme, salt, pepper, coriander and cumin and stir to disperse; cook for 1 minute.
3. Add the tomatoes and chickpeas and heat to boiling; set aside.
4. Put the butternut squash in a 5-to 6-quart slow cooker.  Pour the contents of the skillet over the top, and submerge the cinnamon stick in the sauce.
5. Cover the cooker and cook for 4 to 5 hours on high, or 7 to 8 hours on low.
6. While the tagine cooks, mix the honey, lemon juice, and hot pepper sauce in a small bowl.  When the tagine is done, remove the cinnamon stick, drizzle the honey mixture over the top, and toss gently to disperse.
7. Scatter the cilantro over the top and serve.

 

 

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