As we head into chillier months, this Moroccan delight will fill you up while allowing you to use root vegetables, which store nicely into the winter. Tagine is a stew full of flavor and spice (but it isn’t too hot). It’s best served with a fresh loaf of whole wheat bread- something that isn’t pre-sliced and can be used to soak up the sauce.
Cut vegetables, combine with spices and broth, then place in a slow cooker for 3-4 hours on low heat.
- 4 cups vegetable broth
- 2 medium white onions, quartered
- 1 can of chickpeas
- 1-2 small tomatoes (optional)Root Vegetables (all cut into large chunks):
- 5 carrots, peeled
- 4 medium potatoes
- 2 parsnips, peeledSpices:
-2 tablespoons of dried parsley
-2 tsp. cumin
-2 tsp. tumeric
-1 tsp. ground ginger
-1 tsp. cinnamon
-1/2 tsp. cayenne1/2 hour before serving, toss in 1-2 cups of dates for an extra explosion of flavor!
{ 2 comments… read them below or add one }
If you are going to cook for several hours why start with caned chick peas?
You're right- the canned chick peas aren't required.