What is a tagine?
Usually a North African stew of spice meat and vegetables, I Macro-ize it (i.e.: make it Vegetarian, Healthy [no sugar] and Dairy-Free). Slow-cooked in an Earthenware pot.
Summer Sunny Vegetable Tajine
Serves 6:
Ingredients:
1 tbsp corriander seeds; 1 tbsp cumin seeds; 1 tsp turmeric; 1 small dried pepper crushed; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 th cup extra virgin olive oil; 3 red onions diced; 3 red bell peppers, strips; 2 eggplant in cubes; 2 medium zucchini in chunks; 1 fennel bulb; 4 ripe tomatoes diced; 1 garlic clove chopped;4 tabsp raisins (while not on Kenzai); 2 cups vegetable broth; 1 lemon in wedges; 2 tbsp chopped cilantro; salt and pepper to taste.
Method:
Pre-heat oven to 350 degrees F or 175 degrees C; in a bowl: mix coriander seeds, cumin, turmeric, dried pepper, ginger, cinnamon keep aside. In a skillet heat olive oil, add onions, bell peppers and eggplant-sauté 5 minutes. Add zucchini, fennel, tomatoes and garlic, cook for 2 minutes. Then add the spices and raisins, combining well and pour in vegetable broth. Cook for 10 minutes over medium heat. Transfer to Tagine with lemon wedges. Season to taste. Bake in the Tajine in the oven for 35 minutes. Garnish with cilantro leaves.
VOILA!
