Moroccan Vegetable Tagine Recipe

Ingredients

• 1/4 cup Private Reserve extra virgin olive oil, more for later
• 2 medium yellow onions, peeled and chopped
• 8-10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Salt
• 1 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup heaping chopped dried apricot
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• 1 lemon, juice of
• Handful fresh parsley leaves

Instructions

• In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
• Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
• Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
• Add tomatoes, apricot and broth. Season again with just a small dash of salt.
• Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
• Stir in chickpeas and cook another 5 minutes on low heat.
• Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
• Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!