Blissfully Versatile Vegetable Tagine
Tablecollective
Photo by Tablecollective
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour
This is another simple sauce using Roasted Heirloom Tomatoes. You can make the sauce and freeze it, then use it with vegetables that you have on hand.
NOTE: You can make this sauce and add a variety of vegetables to it. Keep in mind the cooking times of the various vegetables so that they don’t totally breakdown; add tender vegetables after cooking the hearty vegetables.
Ingredients
- 16 ounce Oven-Roasted Heirloom Tomatoes
- 3 tablespoon olive oil
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 inch fresh ginger, grated
- 1-2 tablespoon cinnamom
- 1 teaspoon ground cumin
- 2-3 tablespoon harissa
- 1 dried chile de arbol
- 1 lemon, juices and zezted
- 1 handful cilantro, roughly chopped
- 1 butternut squash, cubed
- 1 sweet potato, cubed
- 3 carrots, cut in 1" chunks
- 1 zucchini, sliced
- 1/2 cup canned or cooked chickpeas
- 10 dried apricots
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Directions
- Step 1
Warm 3 Tbs. olive oil in a pan, add the chopped onion, and sweat for 5 minutes. Do not brown the onions, just soften them.
- Step 2
Add garlic, ginger, cinnamon, and cumin to the onions and stir.
- Step 3
Add 1 jar of Roasted Heirloom Tomatoes, lemon juice, lemon zest, harissa, and cilantro, bring to a boil.
- Step 4
Add the butternut squash, sweet potatoes, and carrots to the sauce and simmer for about 40 minutes. Add the zucchini, chickpeas, and apricots and cook for 15 minutes.
- Step 5
Serve with couscous, rice, or quinoa.