Moroccan Tagine

1. 1

   Prepare your vegetables: cut the potatoes, carrots, red onion, and red pepper into large chunks and place them in a large mixing bowl. Slice the zucchini in half length-wise, then slice into half-moons and add to the bowl. Trim the fennel down to the bulb and slice the bulb into medium/large pieces and add to the bowl. Save some of the fennel fronds for a garnish.

2. 2

   Drizzle olive oil onto the vegetables and season with the red pepper flakes, cumin, and fennel seeds. If purchased whole, cover the coriander seeds with a paper towel and crush with a large metal spoon. Add to the bowl, then season with salt and pepper. Using your hands, mix the vegetables until well coated.

3. 3

   Spread the vegetables evenly on a pan and place into a 415F degree oven on the middle rack. Roast for 25-30 minutes, or until the potatoes are cooked through and the vegetables have a slight char.

4. 4

   Meanwhile, in a saucepot, drizzle 2 tsps olive oil and cook the garlic until fragrant, but not fully cooked.

5. 5

   Add the chickpeas, tomatoes, cinnamon, orange zest and juice, and (optional) red wine to the pot and cook until a boil, then reduce to a simmer to begin the reduction process.

6. 6

   When the roasted vegetables are ready, add them to the saucepot and continue cooking 10-15 minutes, stirring occasionally to prevent settling and burning on the bottom.

7. 7

   When the tagine is ready, serve alone or on a bed of couscous or rice with fennel fronds for garnish.

No additional tips available.