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Orange Vegetables Tagine With Peaches [Vegan]

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This orange vegetable tagine with peaches is an earthy dish, full of grounding flavors like yam, pumpkin, chickpeas, harissa, raisins, and peaches. The perfect juxtaposition of sweet and savory! The great secret of an authentic tagine is to simmer the ingredients over a low heat so that everything remains deliciously moist and tender. If you do not have a tagine, feel free to cook the dish in a heavy casserole dish or dutch oven.

Orange Vegetables Tagine With Peaches [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

6

Ingredients

  • 3 tablespoons olive oil, or a pat of coconut oil
  • 1 large, or 2 small onions
  • 2 garlic cloves, finely chopped
  • 1-inch piece of ginger, finely grated
  • 1 15-ounce can chickpeas
  • 1/2 cup golden raisins
  • 1 teaspoons harissa
  • 1 pound of pumpkin
  • 2 yams, cut into 3/4-inch pieces
  • 2 potatoes, cut into 3/4-inch pieces
  • 1/2 pound of carrots, cut into rounds
  • 1 15-ounce can California cling peaches, quartered
  • 2 cups water or vegetable broth
  • 1 heaping tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 cinnamon stick
  • 2 whole chilis
  • Zest of 1 lemon
  • Chopped parsley, for serving
  • Lemon wedges, for serving
  • Couscous, for serving (optional)
  • Vegan yogurt, for serving (optional)

Preparation

  1. Preheat oven to 350°F.
  2. In a heavy-bottomed pan or a Dutch oven, cook the onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to color. Add the chickpeas, raisins, and harissa, and cook together for an additional 5 minutes.
  3. If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.
  4. If not using a tagine, add the rest of the ingredients to your dutch oven and just enough water to submerge them. Cover with a lid.
  5. Bake at 350°F for 45 minutes (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 minutes.
  6. Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool vegan yogurt.

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AUTHOR & RECIPE DETAILS


photo

Ksenia Prints is a fifth-generation immigrant who was born in the former Soviet Union, grew up in Israel and now resides in Montreal, Quebec, and whose food is a mélange of cultures and traditions. She spends her time cooking, writing and photographing food for At the Immigrant’s Table and other freelance publications.


 

 



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