My family loves tagines. This version uses vegetables and adds almonds, apricots, prunes and a range of spices to create a wonderful flavor. We eat tagines often and especially enjoy them on cold nights.
2 Onions 4 Garlic cloves
4 tbsp Olive Oil 1 cup Almonds
1 cup Apricots 6-8 Carrots
2 Sweet Potatoes 3 Red peppers
1 Tomato 1 cup Prunes
2 tbsp Fresh Ginger 1 tsp Cumin
1/2 tsp Turmeric 1/4 tsp Salt
1/4 tsp Pepper 1-2 tbsp Parsley
2 cups Vegetable or Chicken Stock
1) Preheat the oven to 350 degrees.
2) Heat oil in a deep cooking pot.
3) Add chopped onion and garlic to the cooking pot and sauté on a medium flame for 2 minutes, stir so it won’t burn.
4) Add parsley, ginger, cumin, turmeric, and salt and pepper to the sauté and cook on medium for 2 minutes.
5) Chop the carrots, potatoes, peppers and tomato into small pieces, and add them to the sauté
6) Add the stock to the sauté and let the ingredients cook for 20 minutes until soft.
7) Take 1 cup of the stock from the cooking pot and pour it into a separate pot, and bring it to a boil
8) Add apricots and prunes. Cook for 5 minutes.
9) After 5 minutes, when the apricots and prunes are soft, remove the fruit from the pot and set them aside.
10) Add almonds to pot and let them simmer for 2-3 minutes.
11) Remove the almonds from the pot and remove there skins, then set them aside. The skins should slide on easily.
12) Add the apricots and prunes to the vegetable pot and stir
13) Place the ingredients from the pot into a roasting pan
14) Cover the ingredients with skinned almonds
15) Bake the vegetable tangine in the oven for a 1⁄2 hour
16) When the vegetables and nuts are golden brown remove the vegetable tangine from the oven.
17) Allow it to cool, sprinkle parsley on top, serve and enjoy!