Whole Food, Plant-Based Recipe Vegetable Tagine

Ingredients

• 1 large red or yellow onion, chopped
  

• 3-4 garlic cloves, minced
  
• 1-inch peeled fresh ginger, finely chopped
  
• 1 cinnamon stick
  
• 2 tsp ground turmeric
  
• 2 tsp ground coriander
  
• 2 cups butternut squash, peeled and cut into bite-sized pieces
  
• 3-4 carrots, cut into bite-sized pieces (approximately 2 cups)
  
• 2 cups eggplant, chopped cut into 1-inch chunks
  
• 15 oz can chickpeas (no salt), or separately cook ¾ cup dried chickpeas
  
• 28-oz can whole peeled tomatoes, with their juices, chopped/squeezed
  
• 2-3 cups of vegetable stock or water
  
• 1 lemon – using a vegetable peeler, make rind strips and save remaining lemon
  
• ½ cup brown or golden raisins

Instructions

1. Heat a large stock pot/Dutch oven.
2. When hot, add chopped onions and a splash of stock/water.
3. Sauté the onions until soft and translucent (approximately 4-5 minutes).
4. Add garlic, ginger, cinnamon stick, coriander, turmeric (harissa, if using), and lemon rind.
5. Cook for one minute. Be careful not to burn. Add some stock/water.
6. Add all vegetables, chickpeas, tomato sauce, stock/water, raisins.
7. Reduce heat. Maintain a simmer and cook 20-30 minutes, until vegetables are soft and sauce has reduced to the consistency of a stew.
8. Serve with desired grains (couscous, quinoa, rice) and toppings (almonds, pomegranates, mint, lemon).

Chef's Notes