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Moroccan Vegetable Tagine Recipe


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     Moroccan Vegetable Tagine

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   15 min

1/4 c EVOO
2 med yellow onions, peels and chopped
8-10 garlic cloes, peeled and chopped
2 large carrots, peeled and chopped
2 large russet potates, peeled and cubed
1 large sweet potato, peeled and cubed
1 tbsp Harissa spice blend
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground tumeric
2 cups canned whole peeled tomatoes
1/2 cups heaping chopped dried apricot
1 qt low sodium vegetable brother (or broth of your choice)
2 cups cooked chickpeas
1 juice of lemon
handful of fresh parsley leaves

In a large heavy pot or Ditch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Sate for 5 minutes, tossing regularly.
Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine. Cook 5-7 minutes on medium high heat, mixing regularly with a wooden spoon Add tomatoes, apricot, and broth. Season again with just a dash of salt.
Keep the heat on medium-high, and cool for 10 minutes. Then reduce heat, cover and simmer for another 20-25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice to your liking.
Transfer to serving bowls and top each with a generous drizzle of Extra Virgin Olive Oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

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