Vegetable Tagine

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A tagine is a cone-shaped cooking vessel used in Moroccan cuisine to prepare a slowly simmered stew. While the word tagine can refer to the clay or ceramic pot used to prepare the stew it can also refer to the stew itself. You don't need to own a fancy clay pot, however, to make this recipe. A large stockpot will work just fine.

Not only is this tagine plant-based, but it is renal (kidney) diet friendly too. What does that mean? It is low in potassium, phosphorus and sodium, making it a healthy option for anyone. To reduce the potassium even further, soak or double boil the potatoes before adding them to this recipe. If using cooked potatoes be sure to reduce the cooking time appropriately after adding potatoes.

INGREDIENTS

1 Tbsp olive oil

1 cup onion, yellow, diced (about 1 medium onion)

1/2 cup carrot, diced (about 1 medium carrot)

1 cup bell pepper, red, diced (about 1 pepper)

1 ea garlic clove, minced

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp turmeric

1/4 tsp coriander

1/4 tsp cayenne pepper (optional)

1/4 tsp black pepper, fresh ground

2 Tbsp tomato paste

3 cups vegetable broth

1 cup potato, peeled, diced (about 1 medium potato)

15.5 oz chickpeas, canned, drained & rinsed

12 oz couscous, wheat, uncooked

1 cup zucchini, diced (about 1 medium)

1 cup mushrooms, cremini, diced

1/4 cup green olives, sliced

1/4 cup apricots, dried, finely chopped

2 tsp lemon juice

to taste salt, kosher (limit to reduce sodium)

1/4 cup slivered almonds, toasted

1/4 cup cilantro, chopped

PREPARATION

1.) Heat a large stock pot over medium heat and add olive oil, onion, carrot and bell pepper. Cook for 10 minutes or until vegetables have softened. Add garlic and cook for an additional minute. Add spices, tomato paste, vegetable broth, potato and chickpeas. Bring to a boil and reduce to a simmer for 25 minutes or until potatoes have softened. 2.) While vegetables are cooking prepare couscous according to package directions. Cover and keep warm. Set aside.

3.) Add zucchini, mushrooms, olives, apricots, and lemon juice. Simmer for an additional 10 minutes. Taste and season with salt as desired.

4.) Heat a small skillet over medium heat and add almonds. Tossing often, heat almonds for 5 minutes or until they begin to brown. Remove from heat and set aside. Nuts will continue to cook if left in a hot pan.

Serve tagine warm over couscous, garnished with almonds and cilantro.

Makes 6 servings