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Prep time
20 minutes
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Cook time
1 hour
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Serves
4-6
Author Notes
This is an amazing family meal that can use pretty much any seasonal vegetables that you may have on hand. What really makes this dish is the spice mixture, olives, lemon and of course the dates. So, as long as those are available the rest of the ingredients can be changed up based on your pantry and refrigerator. I like serving mine with brown rice or spiced quinoa pilaf or basmati rice. —Chef Reza Setayesh | Plant Loving Humans
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Ingredients
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2-3 ounces
olive oil
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1
onion, large dice
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3-4 tablespoons
tagine spice mix
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2
small to medium zucchini, cut into thick, finger-sized pieces
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2
small to medium yellow squash, cut into thick, finger-sized pieces
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2
carrots, peeled and cut into thick, finger-sized pieces
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2
stalks celery, cut into thick, finger-sized pieces
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1
red pepper, seeded and diced large
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1
green pepper, seeded and diced large
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8
wedges of preserved lemon
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12
dates, not pitted
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12-16
green pitted olives
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1
can chickpeas (reserve the liquid in the can)
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1
cinnamon stick
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2
bay leaves
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Brown rice, spiced quinoa pilaf, or basmati rice for serving (optional)
Directions
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In a large heavy bottom pot that has a lid, heat oil on medium heat and add onion, sautéing until onions are soft but don’t have any color
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Add spice mixture and sauté for about 30 seconds
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Add all other ingredients, minus the chickpea liquid, and mix well with a spoon
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Add 2 cups water plus the reserved chickpea liquid (known as aquafaba)
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Cover stew and bring to a simmer
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Reduce heat to low or a lazy simmer, cover, and cook for about an hour, checking every 10-15 minutes and stirring gently to make sure the stew has not gone dry, adding more water if it has. After an hour, the stew should be thick but still have a good amount of liquid, meaning it’s ready!
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The stew can be served on it’s own or with brown rice, spiced quinoa pilaf, or basmati rice
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