Vegetables mixed with fragrant spices of cinnamon, ginger and turmeric make a savory Moroccan tagine. A tagine is a dish made in a glazed earthenware dish with a conical lid, which is also called a tagine. Steam gathers at the top of the lid and falls on the food, keeping it moist. Any type of skillet or casserole can be used for this quick dish.
This recipe captures the flavors of a Moroccan tagine without the usual hours spent cooking one. To speed the cooking time even more, the sweet potatoes first cook for a minute in the microwave oven.
Helpful Hints:
• Look for reduced-sodium canned lentils and chickpeas. You can also use frozen ones.
• If using spices you have on hand, make sure they are less than 6 months old.
Vegetable Tagine
Yield 2 servings. Recipe by Linda Gassenheimer
1/2 pound sweet potatoes, peeled and cut into cubes (about 2 cups)
1 tablespoon olive oil, divided use
1 cup sliced onion
2 teaspoons minced garlic
1 teaspoon ground ginger
1/2 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/2 cup reduced-sodium chickpeas, rinsed and drained
1/2 cup reduced-sodium lentils, rinsed and drained
3 cups reduced-sodium canned whole tomatoes with their juice
1/2 cup raisins
10 fresh cilantro sprigs
Salt and freshly ground black pepper
Several cilantro leaves for garnish
Microwave potatoes on high for 1 minute. Set aside. Heat oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Add the garlic and continue to saute 2 minutes. Add the ginger, turmeric, and cinnamon. Stir to combine. Saute 1 minute. Add the sweet potatoes, chickpeas, lentils, tomatoes, raisins and cilantro sprigs. Break up tomatoes with the edge of a cooking spoon. Cover with a lid, lower heat to medium and simmer 10 minutes. Remove cilantro sprigs and add salt and pepper to taste. Sprinkle cilantro leaves on top.
Per serving: 627 calories (15% from fat),10.5 g fat (1.4 g saturated, 3.9 g monounsaturated), no cholesterol, 24.5 g protein, 119.6 g carbohydrates, 34.3 g fiber, 215 mg sodium.
