Cathy's Kitchen Prescription LLC
Moroccan in spirit, fragrant with spices, herbs, even a few flowers, this heady but delicate plant-based tagine wows all the senses and makes an exciting dish for special occasions.
1 large red onion, medium dice
3-4 large garlic cloves, minced
1 tbs grated fresh ginger (about 1”)
2 tbs ras el hanout spice blend or to taste
1 medium sweet potato, diced
2 medium carrots, diced
handful of mint leaves, cut in thin chiffonade ribbons
2 cups veggie broth (unsalted)
2 tbs tomato paste
Small pinch of saffron filaments, c. 10, toasted lightly, crumbled & soaked in broth for 30 minutes (optional)
3 cups cooked chickpeas
½-1 tsp of Aleppo pepper flakes or ground Kashmiri peppers or to taste
½ lb morelli or violetti artichokes, halved or quartered with outer leaves removed (if you can find 'em), soak in
acidulated water until use
Juice from 1 lemon or to taste
1-2 tsp ground sumac or to taste (optional)
1 lb asparagus, tough lower stalk removed, cut in 1/2” sections
½ cup flavorful whole green olives (e.g. taggiasca, cerignola, picholine etc.)
1 cup sweet peas, fresh or defrosted
½ cup dried apricots, soaked 10 minutes in water
¼ cup golden raisins or 1/8 cup Indian black raisins, soaked 10 minutes in water
½ cup unsalted shelled pistachios, rubbed in a towel to loosen/remove skins
2 tsp sea salt or to taste
zest from 3 lemons
handful of cilantro leaves, whole
handful of parsley leaves, whole
Aleppo or Kashmiri pepper flakes or powder
Toast & soak saffron, if using. Dry sauté onion in hot deep skillet over medium flame with a pinch of salt until onion has released its moisture & begun to carmelize, c. 3-4 minutes. Add garlic & ginger. Cook for a minute & deglaze pan with minimal amount of broth. Add sweet potato, carrot, artichokes, ras el hanout & mint. Sauté several minutes. Dissolve tomato paste in the broth. Add saffron & its water to broth, & stir into skillet. Add chickpeas & chili powder/flakes. Cook 1 minute. Add lemon juice & sumac, if using, tasting as you go to not overdo the acidity. Add asparagus. Wait 1 minute for thin asparagus, 2-3 minutes for thicker stems.
When carrots, artichokes & sweet potatoes are softened, add olives, peas (if fresh), fruits. Salt to taste. Cook another minute & correct all seasonings as needed (acidity, spice, heat, salt ). Add pistachios & peas (if defrosted) & cook for final minute.
Serve with your favorite whole-wheat couscous or your favorite whole grain on warmed plates. Garnish with lots of lemon zest, parsley & cilantro leaves, & if you like, for a little more heat & color), sprinkle on some Aleppo chili flakes or a pinch of Kashmiri.pepper powder.
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