Orange Vegetables Tagine with Peaches

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December 20, 2016

Recipe by At the Immigrant's Table

  • Cook: 1 hr 10 mins


3 TBs olive oil or a pat of coconut oil

1 large onion, or 2 small ones

2 garlic cloves, finely chopped

1-inch piece of ginger, finely grated

1 15-oz can chickpeas

½ cup golden raisins

1 tsp harissa

500g pumpkin

2 yams, cut into ¾-inch pieces

2 potatoes, cut into ¾-inch pieces

½lb (250g) carrots, cut into rounds

1 15-oz can California cling peaches, quartered

2 cups water or vegetable broth

1 heaping tbsp ground cumin

1 tsp paprika

1 cinnamon stick

2 whole chillies

zest of one lemon

chopped parsley, for serving

lemon wedges, for serving

couscous, for serving (optional)

Yogurt, for serving (optional)


1Preheat oven to 350F.

2In a heavy-bottomed pan or a dutch oven, sauté 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 colour. Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.

3If 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.

4If 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.

5Bake at 350F 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.

6Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.


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