Vegan

Blissfully Versatile Vegetable Tagine

March 16, 2021
5 Stars
Photo by Tablecollective
  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

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. —Tablecollective

Ingredients
  • 16 ounces Oven-Roasted Heirloom Tomatoes
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 1 inch fresh ginger, grated
  • 1-2 tablespoons cinnamom
  • 1 teaspoon ground cumin
  • 2-3 tablespoons 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
In This Recipe
Directions
  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.
  2. Add garlic, ginger, cinnamon, and cumin to the onions and stir.
  3. Add 1 jar of Roasted Heirloom Tomatoes, lemon juice, lemon zest, harissa, and cilantro, bring to a boil.
  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.
  5. Serve with couscous, rice, or quinoa.

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1 Review

Polly March 20, 2021
I loved this!