Author Notes
My go-to one pot dish in the colder months. This is versatile with whatever fall/winter vegetables you have on hand. Love the salty citrus bites from the preserved lemons and green olives. Careful about salting this dish because of the addition of olives and harissa. —Barbara Zapzalka
Ingredients
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2 cups
Chickpeas, canned or freshly cooked
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1
Sweet potato, chopped
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2
Carrots, sliced
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1 cup
Delicata squash or other winter squash, chopped
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1 cup
Spinach or Mustard Greens, packed, finely chopped
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1
14 oz. can whole tomatoes, roughly chopped(include juices)
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1
Preserved lemon (diced, including rind)
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1/2 cup
Green olives, roughly choppedi
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2
Garlic cloves, finely chopped
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1
Large onion
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3 tablespoons
Olive oil
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1 tablespoon
Curry
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1 tablespoon
Rogan Josh seasoning
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2 tablespoons
Harissa, or to taste
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Serve with cous cous and pass harissa around for extra heat.
Directions
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Preheat oven to 375 degrees. Heat a generous lug or approximately 3 T. olive oil in a tagine or Dutch oven over the stove top. Add chopped onions and sauté until translucent. Add garlic and sauté for 1 minute.
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Add remaining ingredients and give everything a gentle stir, place lid on tagine or Dutch oven and cook for approximately 45 min. or until vegetables are tender. Salt as needed. Serve with cous cous and pass extra harissa around for added heat.
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