Vegetable Tagine

Name: Vegetable Tagine
Ingredients: 1 onion, cut into strips; 14 ounces canned diced tomatoes, drain juice; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh cilantro, finely chopped; 1/3 cup oil, equal parts canola & olive oil; 2 garlic cloves, chopped; 1 beef bouillon cube; 1 teaspoon paprika; 1/2 teaspoon ginger; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon turmeric; 1 cup water; 1/2 cup green olives, cracked; 1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons); 2 -3 medium potatoes, cut into large pieces

16 ingredients

3 steps

Ingredients

1 onion, cut into strips
14 ounces canned diced tomatoes, drain juice
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/3 cup oil, equal parts canola & olive oil
2 garlic cloves, chopped
1 beef bouillon cube
1 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1 cup water
1/2 cup green olives, cracked
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
2 -3 medium potatoes, cut into large pieces

Directions

1

Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
2

Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
3

Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.