Enough for 3 hungry or 4 regular meals.
- Olive oil
- 1 onion, chopped
- 2 sweet potatoes, cut in 1" squares
- 4 potatoes, cut in 1" squares
- 4 carrots, sliced
- 3 shallots
- 6 garlic cloves
- 1/2 tsp thyme
- 2 tsp basil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1/2 tsp tumeric
- 1 tsp ground fresh ginger
- 4 sundried tomatoes, coarsely chopped
- 3 bay leaves
- 1 cinnamon stick
- 16oz can of chickpeas
- 6 fresh dates, pitted
- juice of 1 orange
- 20 dried apricots
- 1/4 C figs (or raisins)
- 1 tbsp sweet syrup, agave or honey or such
- 2 or 3 cups of hot water or vegetable broth
- Cilantro or parsley to garnish
You can also toss in eggplant but usually the tagine is overfull already with the stuff above.
I use a tagine with a cast iron base, so it can go right on the stove. A ceramic one might not, and if so start in a pan and move to the oven later. Don't blame me if your lovely authentic tagine cracks from the stove top's heat.
- Start the water or broth heating in a separate container.
- Saute the onion in the olive oil in the tagine base on a stove top at low heat. Add the garlic and shalots and saute them as well.
- Add in the long cooking bits: the spices (ground up into a paste), the potatoes, the carrots, and some of the water. Cover and simmer until the carrots and potatos are tender but not fully cooked. 15-20 minutes.
- Add the rest: chickpeas, dates, orange juice, apricots, figs or raisins, and the sweet syrup. Cover and continue simmering until everything is quite teneder.
- Remove from the stove to cool slightly and serve.
- Serve with plain couscous (or in a pinch, rice) to absorb the liquid and flavors.