Moroccan Vegetable Tagine

A taste of the Orient

In a hot pot, add 2 T of olive oil and the following in order given,

1 minced onion

1 grated 1 inch piece of ginger

2 cloves crushed garlic

1 tsp turmeric

1 tsp cumin seed

1 tsp cumin powder

2 tsp chili powder

1 tsp paprika

1 tsp curry

1 tsp cinnamon

1 tsp coriander

1/2 tsp cayenne

Stir and let cook until onions are soft and spices have released their fragrance.

Next add the following vegetables cut in chunks:

1 potato

2 summer or zucchini squash

1 pepper

1 minced chili pepper

2 tomatoes

1 eggplant

1 leek

Cook for a 5-10 minutes over low-med heat, then add;

1/2 cup raisins

1//2 cup pitted green olives

2 cups chicken or vegetable stock

1/2 cup white wine

1 cup tomato sauce, juice or puree

s & p

Let simmer for 20 minutes covered then add; 2 tsp chopped parsley

2 tsp chopped cilantro

1 tsp of honey

2 tsp of braggs or soy sauce

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