Chef Paulette's Moroccan Vegetable Tagine - WSMV News 4

Chef Paulette's Moroccan Vegetable Tagine

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Moroccan Vegetable Tagine

2 tablespoons olive oil

1 large onion, cut into thin wedges

1/2 head of cauliflower, cut into flowerets

2 medium zucchini, cut into large chunks

1/2 cup grape tomatoes

1 15-oz. can chickpeas, drained and rinsed

1/4 cup dried apricots, quartered

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon ground ginger

salt & pepper to taste (add hot pepper if de-sired)

2 garlic cloves, minced

4-5 sprigs cilantro, chopped

Drizzle olive oil into the bottom of a heavy casserole pot. Scatter in the onions then the rest of the vegetables in layers…the hardest first: cauliflower, zucchini, then tomatoes. Add the chickpeas, apri-cot, and garlic. Mix the spices & salt and pepper with 1/4 cup of water and drizzle over the vegeta-bles. Sprinkle with cilantro. Cover and cook on medium heat until a high simmer. Lower heat, sim-mer slowly for about 30-40 minutes until done. Serve hot with couscous or rice.

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