Vegetable Tagine
Ingredients
1 Tbsp olive oil
1 onion chopped
3 cloves garlic peeled chopped
(allow to sit for 5 minutes)
3 parsnips peeled thickly diced
3 turnips peeled thickly soak in lemon water dice
6 dried apricots or
½ C raisins or
½ C currants
2 sweet potatoes
3 carrots peeled diced
1 tsp ground turmeric
1 tsp grated fresh galangal
½ tsp ground cinnamon or
1 cinnamon stick
¼ tsp ground cumin
Pinch of saffron
4 C water
1 Tbsp of Tupelo honey
3 Tbsp fresh cilantro
2 Tbsp fresh lemon juice
Himalayan pink crystal salt
Freshly cracked black pepper
1 C dried garbanzo beans (soak 3 days)
Preparation
Sauté the onions until soft. Add the garlic later so it does not burn. Add the vegetables, dried fruits, spices and water. Allow to cook for about 20 minutes. Sprinkle top with honey, add chopped cilantro. Squeeze lemon juice over all. Adjust seasonings and serve. For a heartier tagine, one cup of pre-soaked garbanzo beans [soaked and rinsed for three days to diminish the phytates] can be added. Serve over brown rice.
