Vegetable Tagine, Vermont Style
This is another recipe inspired by my new favorite cookbook,
Dishing Up Vermont.
This particular tagine recipe is perfect for the winter bounty of vegetables that we are experiencing right now. I would not call this a “tagine”, technically, but more of a stew, as that is the way it is prepared, as opposed to the traditional slow roasting method in clay that tagine in known for. However, the flavors are very much reflective of this well known Moroccan dish.
I did not have all of the ingredients in the original recipe, so I filled in the gaps with things that I had on hand, and I must say it was delicious and certainly very easy to make. I would encourage anyone to try this dish with whatever seasonal veggies you have on hand, while keeping the spices the same, and you are in for a real hearty treat. Topped with a nice dollop of strained Greek yogurt and you have a wonderful healthy meal, perfect for staving off the colder weather. It is definitely a dish that I will be making again.
INGREDIENTS:
(see my substitutions and additions in parenthesis)
1 TBS extra virgin olive oil
2 yellow onions, sliced
(1 clove garlic, minced)
1 1/2 TBS ground cumin
3 cinnamon sticks
(1 TBS ground coriander and 1 tsp smoked paprika)
4 cups peeled and diced organic butternut squash, preferably locally grown (I used i small acorn squash, 1 gigantic carrot and 1 sweet potato)
2 cans chickpeas, rinsed (I used dried chickpeas that I had cooked ahead)
2 (14 1/2 oz) cans of diced tomatoes
1/4 cup orange or grapefruit juice (I omitted)
2 TBS honey
1/2 cup pitted Kalamata olives (I used green Sicilian)
1/2 cup pitted prunes (I used raisins)
4 cups kale (I used kale and turnip greens)
kosher salt and fresh black pepper
1 cup almonds, toasted and crushed (I forgot about them, but I bet it would be great)
METHOD:
Although this is not in the recipe, I started by roasting the squash, carrots and sweet potato in a 400 F oven for about 30 minutes.
Heat oil in a stock pot over medium heat. Add the onions (and garlic) and cook, until soft, stirring occasionally, about 5 minutes. Add cumin, cinnamon sticks (coriander and paprika) and cook until fragrant, about 1 minute. Add the squash (carrots and sweet potato) chickpeas, tomatoes, juice and honey and bring to a boil. I also added the raisins at this point so they would plump up! Bring to a boil. Reduce heat to low and cook covered for about 20 minutes. Add olives and kale and stir to combine.
Cover and continue cooking until the kale is wilted and the olives and prunes soft, about 10 more minutes. Season with salt and pepper and garnish with almonds.
Lo! - January 19, 2009 at 1:19 pm
Mmm. Nothing like a nice veggie stew to warm you up on a cold evening. This looks fabulous… a nice combination between salty and sweet with the squash and olives. YUM.
Judy - January 19, 2009 at 1:42 pm
Looks like a great dish to help warm you up! Love the versatility of what you have on hand!
Natasha - 5 Star Foodie - January 19, 2009 at 2:22 pm
I love this picture and the tagine must taste delicious! I will have to check out this cookbook.
The Duo Dishes - January 19, 2009 at 2:37 pm
This dish has so many awesome flavors in it! We’re really curious how the grapefuit juice would’ve paired with everything. This sounds like something we want to try.
Blond Duck - January 19, 2009 at 2:39 pm
Don’t you love regional cookbooks? I get some of my best stuff from my junior league cookbooks!
kat - January 19, 2009 at 2:42 pm
Wow, that looks & sounds fantastic. I’m making the tagine from Platter of Figs tonight & this is really whetting my appetite for it
Lovliebutterfly - January 19, 2009 at 2:50 pm
That looks so good! I love how you incorporated the greens with the veggies. Sounds really yum! Maybe I could use my last swede (or rutabaga!) to make this!
Happy Cook - January 19, 2009 at 3:26 pm
Wow i totally agree they looks so super delicious.
Excelent for these cold winter days.
Next time when i go to the local veg market i will look if there is still butternut sqaush there and I am sure going to make them.
If i don’t get them i might use pumpkin if it is availabe.
beth - January 19, 2009 at 3:35 pm
Looks delicious. My hubby would ask where the meat is though!! I will make this when he is away on business!!
Elle - January 19, 2009 at 4:36 pm
I love dishes like this one. They’re ultra comforting for these cold winter days. This looks wonderful!
joan nova - January 19, 2009 at 5:39 pm
Looks delicious Jenn. Great execution!
Natashya - January 19, 2009 at 6:02 pm
I love this kind of meal! My tajine is one of my favourite cooking vessels. Your photo is beautiful too, lots of good, healthy stuff in there.
dawn - January 19, 2009 at 6:17 pm
I love the flavors in this….I would so eat this plain, with a bit of yogurt or even wrapped up in a warmed Naan. Mmmm
grace - January 19, 2009 at 7:19 pm
i’m liking veront’s style! π
grace - January 19, 2009 at 7:20 pm
and by veront, i of course mean vermont. π
toontz - January 19, 2009 at 7:32 pm
That looks so good, Jenn, and chock full of vitamins. I will have to try this. Thank goodness the little darlings like squash! (and Grace, we knew what you were trying to say, lol)
Daily Spud - January 19, 2009 at 7:53 pm
Looks beautiful Jenn and good call on roasting those veggies first – I just love that roasted sweetness, not to mention the fact that just about anything containing chickpeas gets my vote π
Sara - January 19, 2009 at 11:23 pm
This looks like a delicious and healthy meal! I eat vegetarian at least a few nights per week.
Peter G - January 20, 2009 at 12:41 am
Beautiful veggie stew Jenn! So healthy!
Peter - January 20, 2009 at 6:09 am
Adapting dishes to what’s on hand here in North America happens all the time with Greek and Italian food too…wonderful result here.
But YOU, YOU, YOU…the almonds would have been awesome!
NΓΊria - January 20, 2009 at 11:46 am
Mmmmmm so good! Roasting the veggies seems to be a good idea!
I love the light all your pictures have… so warm and inviting π
Pam - January 20, 2009 at 1:15 pm
This looks so comforting and delicious. I love that it’s so flavorful yet healthy.
Soma - January 20, 2009 at 1:15 pm
This is mouthwatering. I love moroccan food, all the spices that go in it. I had made Harira & could not have enuf of it. Good that u roasted the veggies. Roasted veggies always add nice flavor. & those prunes must have been heaven.
Alisa - January 20, 2009 at 1:16 pm
That combination of flavors sounds wonderful!
nina - January 20, 2009 at 2:28 pm
The color of this stew is so inviting, Jenn! I love stews and thank God, my children too! Hubby needs work, but there is always hope.
Laurie - January 20, 2009 at 2:38 pm
This is a perfect example of ask and you shall receive. We got a tagine for Christmas and my first recipe in it was a disaster. I posted a request for recipes and voila, here you are.
Thanks, Jenn! This looks really yummy and I like the changes you made.
Giff - January 20, 2009 at 6:18 pm
love this. was looking for a good vegetarian stew recipe to inspire.
Dragon - January 20, 2009 at 11:58 pm
This photo is literally making my mouth water. Stunning!
Taste Memory Girl - January 21, 2009 at 10:33 am
the pict of roasted veggies look good too. my mouth is watering too looking at the tagine….chock full of savory bites w. spices….great dish Jenn!
holler - January 21, 2009 at 3:01 pm
That looks really good! I sighed when I saw the vegetables, lovely π
Jude - January 22, 2009 at 1:05 am
Wish I had a tagine… Looks cool but no more space over here π
Lindsay - January 22, 2009 at 8:51 am
Yum! This is for sure VT style…I should know I am from VT and those are the veggies we have been getting in our CSA over the past few months. What a great recipe I hope to veganize it soon (agave for honey)