Moroccan Seven Vegetable Tagine
Tagines are flavorful stews named for the pot they’re cooked in. But you don’t need a special pot for this adaptation – a large Dutch oven will do the trick just fine.
PREP TIME :
- 2 white turnips, peeled and quartered
- 1 cup sliced carrots, in 3/4-inch slices
- 1 cup finely chopped onion
- 1½ tsp. ground cumin
- 1 tsp. ground sweet paprika
- 1/2 tsp. ground ginger
- 1/2 tsp. ground turmeric
- Pinch of cayenne pepper
- 1½ cups reduced-sodium vegetable broth, divided
- 2½ cups butternut squash, in 1-inch cubes
- 1 cup chopped zucchini, in 3/4-inch pieces
- 1/4 lb. string beans, trimmed and cut in 1½-inch lengths
- 1 (15 oz.) can no salt added chickpeas, drained
- 3/4 tsp. salt
- Freshly ground black pepper
- 3 plum tomatoes, cut crosswise into 3/4-inch slices
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat-leaf (Italian) parsley
- In medium Dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric and cayenne. Pour in 1 cup broth. Cover and simmer over medium heat for 10 minutes.
- Add butternut squash, zucchini, string beans, chickpeas and remaining broth. Add salt and 3-4 grinds of pepper. Cover and cook until vegetables are tender, 20 minutes. Arrange tomato slices on top of the vegetables, cover, and cook until tomatoes are just soft, 5 minutes.
- Add cilantro and parsley and let tagine sit, covered, for 10 minutes to allow flavors to meld.
- Serve hot, directly from pot. This dish improves when reheated so, if desired, cool, cover, and refrigerate for up to 2 days.
- Reheat, covered, over medium heat.
Nutrition (per serving):
149 calories, 2 g total fat (<1 g saturated fat), 30 g carbohydrate, 7 g protein, 8 g dietary fiber, 485 mg sodium.