Moroccan Vegetable Tagine
Our weekly sale from February 3rd – 9th celebrates Moroccan cuisine and we think you’ll love this warm, hearty vegetable tagine that can easily be pulled together using ingredients from the weekly sale. The word tagine refers both to this traditional Moroccan meal and also the traditional clay or ceramic vessel with a domed or conical-shaped lid in which the stew is often cooked. Since most of us do not have a tagine on hand, this recipe offers a way to prepare this delicious dish using a heavy pot or Dutch oven.
In a large heavy pot or Dutch oven, heat ghee over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly. Add garlic and all the chopped veggies. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon. Add tagine sauce, tomatoes, broth/water, and apricots. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover, and simmer for another 20 to 25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley/cilantro. Transfer to serving bowls and serve hot with your favorite bread, couscous, or rice. Enjoy!