Vegetable Tagine

Ingredients

• 2 tablespoons butter or olive oil
• 2 medium onions, chopped
• 5 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Hide ingredients for ½ teaspoon red pepper flakes or 1 teaspoon Harissa 1 ½ teaspoon red pepper flakes or 1 teaspoon Harissa (opens in new tab) ½ teaspoon red pepper flakes or 1 teaspoon Harissa
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup olive oil
  • 3 tablespoons sweet paprika
  • 2 teaspoons smoked hot paprika
  • 2 garlic cloves, minced or grated on a rasp grater
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Olive oil

  Sub-recipe steps

  1. Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
  2. Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
  3. The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
  4. It will keep, covered and refrigerated, for up to 3 months.
  5. About ¾ cup
  6. When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
  7. Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
• ½ teaspoon ground cinnamon
• ½ teaspoon grated or ground nutmeg
• ¼ teaspoon ground cardamom
• ¼ teaspoon black pepper
• Pinch of ground cloves
• 2 cups chicken or vegetable stock or broth
• 1 small butternut squash (1½ pounds), peeled, halved, seeded, and cut into ½-inch cubes
• 1 large russet potato, peeled, halved lengthwise, and cut into ¾-inch-thick slices
• 3 medium carrots, cut into ¼-inch slices
• 2 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
• One 15-ounce can chickpeas, drained and rinsed
• ⅓ cup halved and pitted oil-cured black olives
• ¼ cup raisins
• 3 tablespoons lemon juice
• Couscous
• Chopped parsley or cilantro