Moroccan Vegetable Tagine (plant-based, gluten-free)
- 2 Tbsp olive oil
- 1 medium onion or bell pepper, chopped
- 2-4 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp turmeric
- 4 large potatoes, cubed
- 1 28 oz can crushed tomatoes (or blended fresh tomatoes/beets/zucchini/other veggies on hand)
- ⅓ cup fruit-sweetened peach or apricot jam
- 2 cups vegetable broth or water
- 2 cups cooked chick peas or cannellini beans
- 1 lemon or lime, squeezed
- 1 bunch of kale or other greens, chopped finely
- Handful of basil leaves, torn up
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium high heat. Add the onion/pepper and stir-fry for 5 minutes to begin to soften it.
- Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.
- Then add the chopped potatoes, tomatoes/crushed veggies, jam, broth/water, and chick peas / cannellini beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.
- Finally, add in the kale/greens and lemon/lime juice, and simmer for 5 more minutes to wilt the greens.
- Taste for seasonings. Adjust with salt/pepper/lemon juice/apricot jam if needed to make it taste exactly how you want it to taste in this moment.
- Serve your Moroccan vegetable tagine hot, garnish with the torn basil leaves, and enjoy your bowl of happiness.