From grains and legumes to veggies, fruits, herbs, nuts and seeds, this spicy Moroccan melange is a world of healthful flavors all simply cooked together in one melting pot. If you have a ceramic tagine, by all means use it for an authentic and impressive presentation.

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Chickpea, Sweet Potato, Kale, Dried Fruit and Cashew Tagine [Vegan]

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • Pinch sea salt
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 medium sweet potato, peeled, and diced
  • 1-15 ounce can crushed tomatoes
  • 2-15 ounce cans chick peas, rinsed and drained
  • 1 1/4 cups vegetable broth (+ up to 1 additional cup if desired)
  • 8 cups coarsely chopped kale (remove thick stems before chopping)
  • 1/3 cup pitted dates, halved
  • 1/3 cup mini pitted dried plums (prunes), halved
  • 1/3 cup dried figs, stemmed and halved
  • 1 cup pitted oil-cured green olives, halved lengthwise (I like a spicy oil-cured green olive I find on the olive bar at our local Kroger)
  • 1/4 cup fresh lemon juice
  • Optional: 1 tablespoon pomegranate molasses
  • 1/2 cup roasted and lightly salted cashew halves and pieces
  • 1/2 cup fresh chopped cilantro
  • Freshly ground black pepper to taste
  • Accompaniment: 2 cups prepared cous-cous and a sprinkling of roasted pumpkin seeds
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Preparation

  1. Heat oil in a 6-quart Dutch oven or large, heavy pot over medium heat.
  2. Add onion and salt and cook 10 minutes or until the onion is starting to brown, stirring often.
  3. Stir in garlic and all spices and saute 30 seconds.
  4. Add sweet potato, tomatoes, chickpeas and 1/4 cup vegetable broth, and simmer 10 minutes.
  5. Add kale and additional cup of vegetable broth, and simmer about 5 minutes or until wilted.
  6. Add dried fruit and olives, and simmer 10 more minutes or until sweet potato is tender and flavors are married, adding an additional cup of vegetable broth if desired.
  7. Stir in lemon juice, optional pomegranate molasses, cashews, and cilantro.
  8. Check seasoning, and add additional salt and pepper, if desired.
  9. Serve over cous-cous garnished with roasted pumpkin seeds if desired.

Notes

The word "tagine" is like "casserole" in that it can refer to both the food item and the dish in which it is cooked.

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