Tagine Aux Sept Legumes

TAGINE AUX SEPT LEGUMES

Traditional; adapted by Stuart Cristol-Deman

SERVES 4-6

Ingredients:

• 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 manufacturer's instructions

Directions:

1. Add olive oil to your Chamba tagine over medium high heat. 
2. Saute the shallots, potatoes, carrots, green beans, zucchini, and squash until they take on a bright color.
3. Drain the juice from the tomatoes and reserve the solids. You should have 3/4 to 1 cup of liquid. Add the reserved liquid from the tomatoes as well as the spice blend. 
4. Reduce the heat to medium. Cover your Chamba tagine and cook for 8-10 minutes.
5. Remove the cover from the Chamba tagine and let the liquid reduce by almost half, around 5 minutes.
6. Add the tomato solids; you may need all of them. At this point you still want liquid in the dish.
7. Stir in the rinsed chickpeas. 
8. Cover your Chamba tagine, cooking for another 20-30 minutes or until the vegetables are done. Halfway through, taste and adjust your seasoning with salt, pepper, and more ras al hanout.
9. When your potatoes are fork tender, stir in the swiss chard and cook for 5 minutes. 

That’s it! Serve in bowls over couscous.