Vegetable Tagine

Name: Vegetable Tagine
Prep time: 2 min
Cook time: 5 h 15 min
Total time: 5 h 17 min
Yield: 8 Servings
Cuisine: American
Ingredients: ½ teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet; ½ teaspoon coarsely ground black pepper; 1 tablespoon fresh thyme leaves; 4 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon kosher salt; 2 carrots, peeled and cut into ¼-inch-thick slices; 2 celery ribs, cut into ½-inch-thick slices; 2 tablespoons minced gingerroot; 2 parsnips, peeled and cut into ¼-inch-thick slices; 1 can (about 28 ounces) diced tomatoes, preferably fire roasted, with their juice; 1 teaspoon ground coriander; 1 can (about 15 ounces) chickpeas, drained and rinsed; 1 small rutabaga (about 8 ounces), peeled and cut into ¾-inch dice; 1 stick cinnamon; 1 large butternut squash (about 2 pounds), stemmed, peeled, seeded, and cut into 2-inch chunks; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons extra-virgin olive oil; 2 leeks, (white and light green parts only), thoroughly washed, and cut into ½-inch-thick slices; 1 teaspoon hot pepper sauce; 1 tablespoon fresh lemon juice; 1 tablespoon honey

Preparation info

8
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

A tagine is both a Moroccan shallow clay pot with a conical lid and any slow-cooked stew simmered in it. The most similar cooking device found in a modern American kitchen is a slow cooker, and since the essence of any tagine is its seductively flavored broth, it is possible to produce a fairly authentic Moroccan tagine in a slow cooker with the right ingredients. A tagine can be made of any meat or vegetable, but the spices are fairly uniform: chiles, thyme, turmeric, coriander, cum

Ingredients

Africa
Americas
Morocco
United States
Stew
Gluten-free
Vegetarian
Mediterranean

Ingredients

Method