Spicy Vegetable Tagine

If you are looking for a staple dish for your plant-based diet, or if you just want something really tasty to eat, Jack Bishop’s “Spicy Vegetable Tagine” is the way to go. Yes. It comes from my food bible, A Year in a Vegetarian Kitchen.

Oh, and take a look at all those colors. Cancer HATES that much color in a meal.

(Serves 4 as a main course.)

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots (about 6 ounces), peeled and cut into 1/2 inch dice
  • 3 medium zucchini (about 1 lb), halved lengthwise and sliced crosswise 1/2 inch
  • 3 medium serrano chiles, stemmed, seeded and minced
  • 2 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 1/2 cups vegetable broth
  • 1 15-oz can chickpeas, rinsed and drained
  • 1/3 cup raisins
  • Salt and freshly ground pepper
  • 1 tablespoon minced fresh cilantro leaves

 

  1. Heat the oil in a large saute pan or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the zucchini and cook until the vegetables are tender, about 7 minutes.
  2. Raise the heat to medium-high, add the chiles, garlic, and cumin, and cook until fragrant, about 1 minute. Add the broth, chickpeas, raisins, and salt and pepper to taste. Bring to boil, reduce the heat, cover and simmer, stirring occasionally, until the flavors blend, about 10 minutes. Stir in the cilantro and adjust the seasonings, adding salt and pepper to taste. Serve.

Leave a comment if you make the dish. I’d love to hear how it turned out. Enjoy!

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