Moroccan Vegetable Tagine
Recipe for the week of October 4-8, 2021 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
4-6Yields 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6Yields 15 minutes
Cook Time
30 minutes
Ingredients
For the Rice
  • 2cups Rice
  • 4 cups water
  • ½ teaspoon Salt
For the Tagine
  • ¼cup olive oilfor cooking
  • 2 medium yellow onionspeeled and chopped
  • 8-10 garlic clovespeeled and chopped
  • 2 large russet potatoespeeled and diced
  • 1 eggplantdiced
  • 1/4teaspoon Salt
  • 1teaspoon ground coriander
  • 1teaspoon ground cinnamon
  • ½teaspoon ground turmeric
  • 2cups canned whole peeled tomatoes
  • ½ cup dried apricotschopped
  • 1quart vegetable stock
  • 2cups chickpeascooked
  • 1teaspoon lemon juice
  • Handful fresh parsley leavesroughly chopped
Instructions
To Make the Rice
  1. Rinse rice using a mesh strainer until water runs clear. Add rice, water and salt together into a pot and boil covered for about 20 minutes. Once done fluff rice with spoon to release excess steam.
To Make the Tagine
  1. In a large pot, heat olive oil over medium heat until just shimmering. Add onions and garlic increase heat to medium-high. Sauté until fragrant, tossing regularly.
  2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
  3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly.
  4. Add tomatoes, apricot, and broth. Season again with just a small dash of salt.
  5. Keep the heat on medium-high and cook for 10 minutes. Then reduce heat, cover, and simmer for another 20 to 25 minutes or until veggies are tender.
  6. Stir in chickpeas and cook another 5 minutes on low heat.
  7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning to your liking.
  8. Transfer to serving bowls and top each with a generous drizzle of olive oil. Serve hot on a bed of rice. Enjoy!