Tagine Aux Sept Legumes
Traditional; adapted by Stuart Cristol-Deman
1 28 oz can diced tomatoes in juice
1 shallot, minced
1/4 lb green beans, trimmed and cut into half-inch pieces
1/4 lb small potatoes, like Yukon Gold, cut into eighths
2 medium carrots, diced
2 medium zucchini, seeded and sliced
1 yellow squash, diced
1 can chickpeas, rinsed
2 leaves of Swiss chard, leaves minced and stem sliced very fine
1/2 - 1 tbsp ras al hanout, or a blend of cinnamon, coriander, and cardamom
2 cups couscous, cooked according to manufactures instructions
Drain the juice from the tomatoes and reserve the solids. You should have 3/4 to 1 cup of liquid.
- In a Chamba tagine, saute the potatoes, carrots, green beans, and squash in a little olive oil for a few minutes, over medium high heat, until they take on a bright colour.
- Add the reserved liquid and the spices, cover, and cook for 8-10 minutes. Reduce the heat to medium.
- Remove the cover from the tagine and let the liquid reduce by almost half, around 5 minutes.
- Add the tomato solids; you may need all of them. At this point you still want liquid in the dish.
- Stir in the chickpeas and cover, cooking for another 20-30 minutes or until the vegetables are done.
- Taste and adjust seasoning about half way through this point. Stir in the swiss chard with everything is almost done and cook for 5 minutes.
Serve in bowls over the couscous.
Leave a comment