Cake and Cumin

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.

I LOVE my tagine. A tagine has been one of those kitchen gadgets that I have had my eye on  for years and this year for Hanukkah I received it as a present from my mother. I have been experimenting with lots of tagine recipes and trying to find good ones that are vegetarian. Below is a great one that you don’t even need a tagine to make.

Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous

2 cups vegetable broth

2 cloves garlic, peeled

2 think slices fresh ginger

1 tsp coriander

1 tsp cumin

1 small eggplant, cut into ½ inch slices

1 tbsp tomato paste

1 cup baby carrots

1 cup cauliflower florets

1 medium zucchini, cut into ½ inch slices

½ cup sliced radishes

1 cup oyster mushrooms (ends of stems trimmed)

1 cup frozen pearl onions

1 cup cherry tomatoes

2 cloves garlic, peeled and minced

2 tbsp olive oil

1 tbsp garam masala

2 cups mustard greens, roughly chopped

couscous, cook according to directions on the label

preheat oven to 400 degrees.

In a saucepan, simmer vegetable broth, peeled garlic cloves, ginger, coriander and cumin for 20 minutes. After 20 minutes, remove the garlic and ginger, chop finely and return to the pot. Add tomato paste. Season with salt and pepper. Keep warm.

Meanwhile, sprinkle eggplant with salt and let stand for 10 minutes. After 10 minutes, rinse the eggplant and pat dry with paper towel.

While eggplant is sitting, blanch carrots and cauliflower in boiling water for 5 minutes.

Toss carrots, cauliflower, eggplant, zucchini, radishes, mushrooms, pearl onions, and cherry tomatoes with minced garlic and olive oil. Sprinkle with garam masala and bake for 15 minutes.

After 15 minutes, add the mustard greens, toss and return to the oven for 5 more minutes.

To serve, put couscous in a bowl, then some veges, then pour some broth over it.

Enjoy!!

*adapted from epicurous