TAGINE WITH VEGETABLES AND OLIVES

TAGINE WITH VEGETABLES AND OLIVES image

Yield 4 people

Number Of Ingredients 19

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2 artichoke hearts, cut into quarters
1 cup olive oil
3 carrots, peeled and quartered
1 red bell pepper, seeded and quartered
1 onion, peeled and sliced
2 garlic cloves, sliced thinly
1 zucchini, halved and quartered
3 potatoes, peeled, cut to 1/4 in. slice
4 tomatoes, diced
1 1/2 C cooked chickpeas
1 T ground cumin
1 T coriander
1 T kosher salt
1 1/2 C vegetable broth
1/2 lb. green olives, pitted
juice of one lemon, or one preserved
1 bunch cilantro or mint, chopped
1/2 C golden raisins
(optional: cauliflower)

Steps:

Layer vegetables in tagine: lay down onions, garlic, artichoke, potatoes and chick peas in an even layer, then fan out carrots, bell peppers and zucchini in a pyramid. Sprinkle spices and tomatoes on top and then add vegetable stock. Drizzle olive oil all over. Slowly bring to simmer on low heat, cover and braise for approx 30 min. Add olives and raisins pushing them in between the veg. Sprinkle with lemon juice, cover and cook for approximately 10 min or until vegetables are tender. Sprinkle herbs on top.