Moroccan Tagine

By  |  0 Comments

I made this last night with a side of roasted garlic couscous (simple from the box), warm bread and red wine. It was delicious!
    •    1 tablespoon olive oil
    •    1/2 onion, chopped
    •    3 cloves garlic, minced
    •    1 small butternut squash, peeled and chopped
    •    1 (15.5 ounce) can garbanzo beans, drained and rinsed
    •    1 carrot, peeled and chopped
    •    1 (14.5 ounce) can diced tomatoes with juice
    •    1 (14 ounce) can vegetable broth
    •    1 tablespoon sugar
    •    1 tablespoon lemon juice
    •    1 teaspoon salt
    •    1 teaspoon ground coriander
    •    1 dash cayenne pepper
1.    Heat the olive oil in a large skillet over medium heat, cook onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

A tagine is a type of North African cookware made from clay or ceramic. It consists of two parts: a round, wide, shallow cooking base and conical top. The word “tagine” also refers to the stew-like dish which is prepared in this clay cookware. Moroccan and Standard Arabic: طجين

LindeeKatdare 2012

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

Leave a Reply

Your email address will not be published. Required fields are marked *