Tunisian Vegetable Tagine | CUESA

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Tunisian Vegetable Tagine

Source:

Bibby Gignilliat, Parties That Cook

Makes 12 servings

INGREDIENTS

2 tablespoons olive oil + 2 tablespoons olive oil
2 yellow onions, diced
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
3 carrots, peeled and cut into 1 inch chunks
2 fennel bulbs, cut into 1 inch chunks
1 small sweet potato, peeled, and cut into 1 inch chunks
1 small butternut squash, peeled, seeded and cut into 1 inch chunks
1 parsnip, peeled, and cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
1 tablespoon toasted and ground coriander
1 tablespoon toasted and ground cumin
2 teaspoons turmeric
1 tablespoon ground ginger
1 tablespoon curry
1 tablespoon ground cinnamon
Small pinch of saffron
2 star anise pods
1 bay leaf
2 teaspoons orange zest
3 to 4 cups water
1 28-ounce can peeled, seeded and chopped plum tomatoes (like Muir Glen brand)
1 14-ounce can of cooked chickpeas
½ cup currants
2 tablespoons kosher salt
½ cup cilantro leaves, chopped

PREPARATION

  1. Heat 2 tablespoons olive oil over medium high heat in a large sauté pan. Add onions, peppers and carrots and sauté until starting to soften, about 7 minutes.

  2. Meanwhile, in a stockpot, heat 2 tablespoons olive oil and add fennel, sweet potatoes and butternut squash and cook for 2 minutes. Add parsnips and cook for 1 minute. Add coriander, cumin, turmeric, ginger, curry, cinnamon, saffron, star anise, bay leaf and stir well. Add orange zest, zucchini, water, tomatoes, chickpeas and currants and cook for 2 minutes.
  3. Add the onion/pepper/spice mixture and salt. Simmer until tender, about 5 minutes with the lid on the pot. Right before serving add the chopped cilantro.

Photo by Quintana Roo

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »