Spicy Vegetable Tagine Recipes

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.

Steps:

• In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
• Cover, and cook 9 hours on Low.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
• Heat a large, non-stick frying pan over a high heat. WHEN the pan is HOT, add the vegetables in batches. Fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
• Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
• Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
• Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
• Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

Steps:

• 1. Peel the potatoes and thickly slice into a bowl of cold water.
• 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
• 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
• 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
• Paula Wolfert shares her tips with Epicurious:
• • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
• • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.

Steps:

• Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.