Moroccan Vegetable Tagine


2 Tbsp Olive Oil
2 medium onions, sliced
1 red bell pepper, seeded and cut into 3/4-inch-wide strips
2 cloves of garlic, minced [or 2 tsp of our Minced Garlic]
1 tsp Ground Turmeric
1 tsp Ground Ginger
1/2 tsp Ground Cinnamon [any variety, but esp Saigon Cinnamon]
1/2 tsp Kosher Salt
1/4 tsp Cayenne Pepper
1/4 tsp crushed Saffron
4 medium carrots, peeled [if desired] and cut into 1-inch bites
1 medium butternut squash (about 2-ish pounds), peeled, seeded, and cut into 2-inch chunks
2 sweet potatoes, peeled [if desired] and cut into 1-inch cubes
1 15-ounce can diced tomatoes
1 cup vegetable [or chicken] stock, or water
2 medium zucchini, unpeeled, cut into 1-inch chunks
1 15-ounce can garbanzo beans (chickpeas)
1/2 cup raisins, golden raisins, or 1/2 cup currants

Cooked couscous, or rice, to serve with finished dish


In a big [ >5 qt ] heavy saucepan or dutch oven, heat olive oil over medium heat. Add diced onions and saute, stirring often, until lightly browned, about 6 to 8 minutes. Add the red sweet pepper, minced garlic, turmeric, ginger, cinnamon, salt, cayenne pepper, and saffron, browning and stirring for 1 minute. [Your kitchen will smell wonderful at this point. You may want to have something to snack on.]

Add the diced carrots, butternut squash, sweet potatoes, tomatoes [and their juice], and vegetable or chicken stock. Bring mixture to a boil on the stove over high heat. Quickly reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.

Stir in the zucchini, garbanzo beans, and raisins. Cover the pot again, and continue cooking until the zucchini is tender, about 5 to 10 minutes.

Serve over couscous or rice. Can be made several days ahead; allow stew to slowly reheat before serving. [This may make the zucchini a little over-mooshy, but it still tastes great.]