I remember the first time I made a Tagine. I woke up one morning, while I was living in New York, and had this intense desire to cook a Tagine. Weird, I know. It turned out surprisingly well and it has been a staple in our house ever since.
- 2 tbsp olive oil
- One handful dried apricots
- 1/2 cup orange juice
- 1/2 red onion, sliced
- 5 medium carrots, chopped into large coins
- 1/2 medium pumpkin, peeled and cubed
- 3 tsp ground ginger
- 1 tbsp cinnamon
- 1 1/2 tsp ground coriander
- 2 cups vegetable stock
- One handful almonds, roasted *skinless is preferable as the skins will break off into dish..
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 cup green olives
- Combine dried apricots and orange juice in a small sauce pan. Bring up to a boil then remove from heat. Set aside.
- In a large cast iron pan (I’ve never actually made this in a proper tagine..) heat your olive oil over medium heat.
- Add in your onion, carrots and pumpkin. Stir until the onions have softened (2-3 minutes).
- Add in your cinnamon, ground ginger and ground coriander. Stir until fragrant and vegetables are evenly coated (1-2 minutes).
- Stir in the olives, chickpeas, apricots and almonds.
- Pour in your vegetable stock, cover and bring the heat down to low.
- Allow to simmer for 20 minutes covered or until vegetables are at desired texture.
Serve the Tagine hot with couscous, greek yogurt, Harissa and parsley. Enjoy!
*I recommend waiting until the dish has finished simmering to add salt, the olives always seem to salt the Tagine just enough for my taste.