Recipe Image:
Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 45 minutes |
Description
A comforting and cozy recipe highlighting many in season fall veggies.
Ingredients
- 3 T olive oil
- 2 c peeled and diced sweet potato
- 1 1⁄2 c chopped onion
- 1 1⁄2 c chopped carrots
- 3 cloves garlic, minced
- 2 T finely grated fresh ginger
- 1 T ground cumin
- 1 T ground coriander
- 3⁄4 t ground cinnamon
- 3 c vegetable stock or water
- 3 T molasses
- 1 1⁄2 c cauliflower florets
- 1 1⁄2 c diced eggplant
- 1 cn (14 oz) chickpeas, drained and rinsed
- 3⁄4 c raisins
- 1⁄2 c chopped dried apricots
- salt and pepper
Instructions
Heat the oil in a large pot over medium heat. Add sweet potato, onion and carrots, and saute until onions are translucent, about 5 minues. Add garlic, ginger, and ground spices and saute 2 minutes. Add stock (or water) and molasses and bring up to a simmer.
Add cauliflower, eggplant, chickpeas, raisins, and apricots, season lightly and bring up to a simmer. Lower the heat and continue simmering, uncovered, until all the vegetables are tender and most of the liquid has been absorbed (but the tagine is still moist) about 20 minutes.