Vegetable Tagine with Olives and Prunes

Name: Vegetable Tagine with Olives and Prunes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 4 shallots; 1 stalk celery; 2 garlic cloves; 1 cinnamon stick; 1.25 tsp paprika; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp ground cardamom; 1 tsp salt; 1 tsp ground black pepper; 0.125 tsp cayenne; 1 can crushed tomatoes (32 ounce); 0.333 lb string bean; 1 small butternut squash; 0.5 head cauliflower; 0.5 fennel bulb; 1 large carrot; vegetable broth or water; 0.25 tsp crushed saffron; 1 cup canned chick-peas; 0.5 cup whole kalamata olive; 0.5 cup pitted prunes; 3 tbsp chopped fresh parsley

Oven-baked kalamata olive, prunes and celery, warmed with cinnamon and paprika, a Moroccan tagine. Finish with parsley just.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Preheat the oven to 350°F. In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).
7 min
2
Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
1 min
3
Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.
4
Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.
5
Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.
6
The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.