During the Autumn season, I get to enjoy the leaves changing colours, wear my comfy sweaters and boots and most importantly I get to eat some of my favourite, hearty meals.
At the start of the summer, my mom generously bought me a beautiful ceramic Tagine, and I’ve been aching to use it. Since Autumn is just a couple days away, the markets are already selling some of the beautiful produce of the season. I thought this tagine dish would be perfect to highlight these ingredients.
What is a Tagine? It is a type of North African dish and it is cooked in a ceramic or clay pot with a cone shaped lid, also called a tagine. The dish is a slow cooked stew that includes vegetables, spices, fruits and nuts (and usually meat). This is a perfect dish to make in bulk and keep for weekly lunches or a big family dinner.
**Feel free to click on the links for photo references**
Recipe makes approx. 4 servings
- 3 tbsp olive oil
- 1 cup red onion, sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 10 dried apricots, halved
- 2 tbsp tomato paste
- 1 tbsp honey (substitute: Agave syrup)
- 1 tbsp ras el hanout (North African spice blend)
- 1/2 tsp paprika
- 1 cup carrot, slicked thick
- 1 cup butternut squash, cubed
- 1 cup acorn squash, cubed (substitute: pumpkin, parsnips, sweet potato etc.)
- 1 cup cauliflower, large pieces
- 1 cup tomato, cubed
- 1 cup brussels sprouts, halved
- 1 cup chickpeas (canned or pre-soaked)
- 2 tsp salt (or salt to taste)
- parsley, mint, slivered almonds, sumac to garnish
- In a tagine or pot, heat up olive oil on medium heat. Add onions, garlic and ginger and saute till soft and fragrant
- Add dried apricots, ras el hanout, paprika, tomato paste and honey. Stir together for approx. 3 minutes
- Add vegetables, chickpeas, salt and 2 1/2 cups of water. Stir and cover with lid. Cook on medium-high heat for approx 30 minutes. Stir every 5 minutes.
- Add garnish of sumac, parsley, mint and almonds before serving with bread or couscous. Enjoy! 🙂