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Home > Recipes > Main Dishes > Vegetables > Moroccan Vegetable Tangine

Moroccan Vegetable Tangine

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

1 minced onion
1 grated 1 inch peice of ginger
2 cloves crushed garlic

1 tsp turmeric
1 tsp cumin seed
1 tsp cumin powder
2 tsp chile 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 zuchinni squash
1 pepper
1 minced chile 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
1 tsp of lemon juice

Stir and serve over saffron rice or cous cous. When I was a veg head I lived on this with the addition of a nice sized dollop of hummus on the side.




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