Submitted by: J Kelly from Ft Myers, FL
Heat oil in the bottom of a large Dutch oven, tagine clay pot (or slow cooker). Add onion, bell pepper, garlic, ginger, celery, chili (if using) & carrot and cook in the oil until beginning to get translucent & most of the water has cooked off. Add the spices, which have been premixed in a small bowl & stir. Add tomatoes, tomato paste, chickpeas, vege broth, bouillon paste, wine & lentils (if using). Wash & cut the leaves off the cilantro, chop & reserve to top the tagine with prior to serving. Rough chop the stems of the cilantro & add to stew. Allow to cook 15-20 minutes while you prep the rest of the veges. Add ‘shrooms, eggplant, squash, sweet potato, dried fruit, honey, lemon zest & lemon juice. Add pepper (I used about a Tb of the Tellicherry regular grind). Cover & cook on low simmer for ~ 30-45” until veges are tender. Taste & adjust seasonings if necessary – add salt and if needed for heat, chipotle powder or cayenne. Serve over whole grain or couscous with side of flatbread, toasted in oven with a little EVOO. A handful of toasted slivered almonds on top give a nice crunch & a Tb or so of chopped fresh cilantro gives it a wonderful freshness. Freezes well & keeps well in fridge for at least a week. A bit of chopping’s involved, but it makes a boatload – make it, freeze in individual containers already over the grain & you have an instant, homemade quick frozen meal!
A tagine pot is a wide, shallow clay pot with a domed top that is used to cook a traditional tagine low & slow. I did mine in my Dutch oven. It came out great. You can change up any of the veges in this to suit your preference. Don’t have something? Leave it out. Like something better? Add it in. The possibilities are endless………….