Vegetable Tagine

Heat oil in the bottom of a large Dutch oven, tagine clay pot (or slow cooker). Add onion, bell pepper, garlic, ginger, celery, chile pepper, and carrot and cook in the oil until beginning to get translucent.

Premix spices in a small bowl, add to pot, and stir. Add tomatoes, tomato paste, chickpeas, vegetable broth, bouillon paste, wine and lentils (if using).

Wash and cut the leaves off the cilantro, chop and reserve to top the tagine with prior to serving. Rough chop the stems of the cilantro and add to stew.

Cook 15-20 minutes while you prep the rest of the vegetables. Add mushrooms, eggplant, squash, sweet potato, dried fruit, honey, lemon zest and lemon juice. Add black pepper to taste. Cover & cook on low simmer for ~ 30-45” until vegetables are tender.

Taste and 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 or toasted squash seeds on top give a nice crunch and a tablespoon or so of chopped fresh cilantro gives it a wonderful freshness.