Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 c Cooked chickpeas
1 lg Onion(s), finely chopped 3/4 c Dried apricots
3 Garlic clove(s), minced 3/4 c Pitted prunes
1 tb Ginger, minced 1/4 ts Saffron infused in
2 ts Coriander seeds 1 tb Warm water
1 ts Turmeric 1 tb Tomato paste
1 ts Cumin seeds 1 ts Grated lemon zest
1 Cinnamon stick 6 c Vegetable stock
1 Bay leaf -or as needed
1/2 lb Potatoes, peeled Salt and pepper
-cut in 3/4" dice (2 cups) 1 pn Cayenne pepper
1/2 lb Winter squash, peeled 1/4 c Cilantro
-cut in 3/4" dice (2 cups) -or flat-leaf parsley
1/2 lb Parsnips, peeled -for garnish
-cut in 3/4" dice (2 cups)

Note: Start with whole coriander and cumin seeds. Roast them in a dry
fry pan until very fragrant, then grind them in a spice mill.

1. Heat the olive oil in a large casserole pan. Add the onion and
cook over medium heat for 2 minutes. Stir in the garlic and ginger
and continue cooking for 2 minutes, or until the vegetables begin to
brown.

2. Stir in the coriander, turmeric, cumin, cinnamon stick, and bay
leave and cook for 1 minutes, or until the mixture is very fragrant.
Stir in the potatoes, squash, parsnips, chickpeas, apricots, prunes,
saffron, tomato paste, lemon zest, vegetable stock, salt and pepper,
and cayenne and bring to a boil. Reduce the heat and simmer,
uncovered, until the vegetables are tender but not soft, about 40-50
minutes. If the stew begins to dry out, add more stock. It should be
quite moist.

3. Just before serving, remove the cinnamon stick and bay leaf.
Correct the seasoning, adding, salt and pepper, cumin or cayenne to
taste. The stew should be highly seasoned. Sprinkle with the chopped
cilantro and serve at once. Tagines are traditionally served over
couscous with harissa as a accompaniment.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 125
Submitted By DIANE LAZARUS On 10-26-95

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