Vegetable Tagine

Spicy, Complex and Big Flavor

Andrew Schloss, Art of the Slow Cooker, Chronicle Books (2008). Reprinted with permission.

Vegetable Tagine

Spicy, Complex and Big Flavor

Andrew Schloss, Art of the Slow Cooker, Chronicle Books (2008). Reprinted with permission.

From Art of the Slow Cooker  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.

Ingredients

Directions

  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.

Category

Tags

MoroccanStewsSlow Cooker

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