Vegetable Tagine with Sliced Apricots

* Exported from MasterCook *

Vegetable Tagine with Sliced Apricots

Recipe By : Basic Flavorings: Spices
Serving Size : 4 Preparation Time :0:00
Categories : 4Spices Vegetables
2Eat-Lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium sweet potato -- partially cooked
cut into one-inch chunks
1 green bell pepper -- cut into strips
1 pound tomatoes -- concasser
--x--
1/2 cup split peas -- yellow, rinsed
(or red lentils)
1 1/2 cups vegetable stock
1 garlic clove -- crushed
8 ounces pearl onions -- cut to carrot size
8 ounces baby carrots
1 pinch cinnamon
1 pinch ground ginger
1/2 teaspoon cayenne
1 lemon -- juice only
1 teaspoon honey
4 dried apricots -- finely silced
**To serve:
1/2 teaspoon cumin seed -- toasted
steamed couscous -- such as

Cook the potato or yam in microwave, steamer, or oven, as preferred. Let cool.

Cut bell pepper into 1-inch rings; core. Then slice rings into strips.
Blanch, peel, seed, and chop the tomatoes to measure 2 cups. Peel the
potato and cut into 1-inch chunks.

In a sauce pan, place the peas or lentils, the stock, garlic and onions;
bring to a boil and simmer, covered, for 20 minutes.

Stir in all the vegetables, spices, lemon juice, honey, and apricots.
Return to a boil, add water if you want more sauce, and simmer for 15 to 20
minutes more.

Sprinkle with the toasted cumin seeds and serve in large shallow bowl with
room for steamed couscous.

Clare Gordon-Smith (1996) Basic Flavorings: Spices (Courage Books).
Personal Collection of pat hanneman, THE KITCHEN PATh on
http://wizard.ucr.edu/~phannema (Jun 1997)

FYI - Ther tagine is named after the conical cooking pot used in North
Africa. It is lightly sauced (not heavily gravied. A Moroccan tradition,
it can be made with lamb, chicken, or vegetables.

Tested with red lentils instead of yellow split peas, added broth to get
more spicy gravy for the couscous. Good. Leftover: cinnamon dominates, but
still good. McServing 630 cals (4.5% ff) 3.5 g fat.
Post to eat-lf by PATh June 1997
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