This is another tagine recipe that is just crazy delicious! It has middle eastern flavors with a bit of an Indian twist and then tastes fresh with the addition of the cilantro and parsley. For this recipe, I do recommend a tagine if at all possible. A tagine also makes this a great one-pot meal.
North African-Spiced Vegetable Tagine
2 tbsp. olive poil
½ tsp turmeric
3 tsp cumin
1 tsp paprika
¼ cup finely chopped cilantro
½ cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 14-oz can diced tomatoes, undrained
1 large fennel bulb, cut into ½ inch wedges
1 ¼ lbs. Yukon gold potatoes, peeled and cut into wedges
2 cups chopped peeled turnips
4 carrots, cut into sticks
1 cup vege broth
1 cup frozen baby peas
1 ½ tsp salt
¼ tsp. pepper
2 tbsp. lemon juice
heat oil in the tagine. Add turmeric, cumin and paprika. Cook, stirring until spices foam.
Add in the cilantro, parley, garlic and tomatoes. Stir. Add fennel, potatoes, turnips, carrots, and brother. Reduce heat to medium. Cover and cook until potatoes and carrots are tender (about 30 min). Add peas. Then add salt, pepper, and lemon juice.