September 6, 2022
by

ROASTED VEGGIES TAJINE

  • Prep Time10 min
  • Cook Time55 min
  • Perform Time15 min
  • Total Time1 hr 20 min
  • Serving Size4-6
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian

Ingredients

  • ¼ 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
  • ½ tsp ground turmeric
  • 2 cups canned whole peeled tomatoes
  • ½ 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

Method

1

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.

2

Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.

3

Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.

4

Add tomatoes, apricot and broth. Season again with just a small dash of salt.

5

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.

6

Stir in chickpeas and cook another 5 minutes on low heat.

7

Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.

8

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!