One-Pot Veggie Tagine

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Prep Time: 
80 minutes
Number of Servings: 
6
Recipe Source: 
MOB Kitchen by Ben Lebus ($19.95, Pavilion, 2019), Image Credit: © Liz and Max Haarala Hamilton

Ingredients

  • 2 eggplants
  • 1 butternut squash
  • Olive oil
  • Unsalted butter
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • Ground cumin
  • Ground ginger
  • Ground cinnamon
  • 1 (14 oz) can plum tomatoes
  • 1 (14 oz) can chickpeas (do not drain!)
  • 1 vegetable bouillon cube
  • Dried apricots
  • Salt and pepper
  • 2 1/2 cups couscous
  • Pitted green olives
  • 1 lemon, juiced and zested
  • Plain yogurt
  • Fresh cilantro

Equipment

  • Tangine or Dutch Oven*

Directions

  1. Cut eggplants and butternut squash into cubes.
  2. Place a tagine* over medium heat and add a small splash of the olive oil and a pat of the butter. Add onion and garlic and sauté until soft. Add 1 teaspoon each of the cumin, ginger, and cinnamon.
  3. Add eggplant and squash and continue cooking for another 10 minutes, stirring continuously to infuse vegetables with spices. Next, add tomatoes and chickpeas (and their juices), bouillon cube, 7 tablespoons of water, and 10 dried apricots. Season with salt and pepper, give it a good stir, and place lid on for 1 hour, or until thick and eggplant is cooked through. (Keep stirring during cooking time and add water if it needs it.)
  4. Cook couscous according to package instructions. Once ready, fold in 2 tablespoons of chopped green olives.
  5. When tagine is done, add lemon juice and zest. Add a dollop of yogurt for some creaminess, stir in a handful of chopped cilantro, and enjoy!

Notes

*Use an ovenproof casserole with a lid if you don’t have a tagine

Nutrition Info: 
715 Calories, 28 g Protein, 134 g Carbohydrates, 22 g Fiber, 10 g Total fat (2 g sat), 449 mg Sodium, ★★★★★ Vitamin A, B1 (thiamine), B6, Folate, Phosphorus, ★★★★ Vitamin B3 (niacin), C, ★★★ Iron, Magnesium, Potassium, Zinc, ★★ Vitamin B2 (riboflavin), E, K, Vitamin D, Calcium