Vegetable Tajine | RICARDO

Name: Vegetable Tajine | RICARDO
Total time: 55 min
Ingredients: 1 small rutabaga, about 3/4 lb (340 g), peeled; 2 tbsp (30 ml) olive oil; 2 small eggplants, about 6 oz (170 g) each, cut into slices 1/2-inch (1 cm) thick; 1 zucchini, cut into slices 1/2-inch (1 cm) thick; 1 red bell pepper, seeded and cut into strips; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 2 tbsp (30 ml) tomato paste; 1 tbsp (15 ml) homemade harissa paste or store-bought; 2 cups (500 ml) vegetable or chicken broth; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1/2 preserved lemon, diced (optional); 1/2 cup (70 g) green olives; 1/4 cup (50 g) dried apricots, quartered

www.ricardocuisine.com

This recipe for vegetable tajine is the perfect platform for many harvest vegetables like rutabaga, eggplant, zucchini and bell peppers.

Keywords

vegetables
tajine recipe
garden vegetables
harvest vegetables
couscous
harissa paste
world cuisine

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Ingredients

1 small rutabaga, about 3/4 lb (340 g), peeled
2 tbsp (30 ml) olive oil
2 small eggplants, about 6 oz (170 g) each, cut into slices 1/2-inch (1 cm) thick
1 zucchini, cut into slices 1/2-inch (1 cm) thick
1 red bell pepper, seeded and cut into strips
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) homemade harissa paste or store-bought
2 cups (500 ml) vegetable or chicken broth
1 can (19 oz/540 ml) chickpeas, rinsed and drained
1/2 preserved lemon, diced (optional)
1/2 cup (70 g) green olives
1/4 cup (50 g) dried apricots, quartered