Moroccan Vegetable Tangine

Course : Vegetables
Serves: 6
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Ingredients:

1 medium onion -- minced
1 clove garlic
1 cup butternut squash -- peel and cube
1 cup eggplant -- peel and cube
1 medium carrot -- cubed
1/2 cup water
1 cup cauliflower flowerets
1 medium zucchini -- cubed
3 medium tomatoes -- cut in wedges
2 stalks celery -- cut in 1/2 inch slices
1 medium green pepper -- cubed
1/2 cup chickpeas -- cooked
1 tablespoon fresh parsley -- minced
1 teaspoon garlic
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon coriander
2 tablespoons fresh lemon juice
1/2 cup figs -- chopped (or dates)
 

Preparation / Directions:

Saute onions and garlic in water, wine, or veggie broth until they are clear and tender. Add butternut squash, eggplant and water. Cook until tender, about 15 min. Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green peppers, and chickpeas. Saute until veggies are tender but not overcooked. Add some more water as needed to prevent veggies from scorching. Add seasonings and figs or dates. Let stand 10 min for flavors to blend. Serve immediately. Serving Ideas : Serve over golden saffron rice.


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