Vegetable + Chickpea Tagine

INGREDIENTS

For the tagine

• 1.5 tablespoons olive oil

• 1/2 medium yellow onion, thinly sliced

• 2 large cloves of garlic, finely chopped

• 1/2 teaspoon cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon smoked/sweet/regular paprika

• 1/4 teaspoon cinnamon

• 1 teaspoon fine grain sea salt

• Black pepper to taste

• 1/2 teaspoon honey

• 1 large carrot, cut in chunks (refer to picture below)

• 1 medium zucchini, cut in chunks (refer to picture below)

• 1 turnip, cut in chunks (refer to picture below)

• ~1 cup cubed butternut squash

• 1 can chickpeas, drained and rinsed

• 1/4 cup raisins (I used golden raisins)

• 2 cups vegetable/chicken stock (homemade preferably)

• Chopped parsley

• Lemon

For the rice

• 1 cup basmati rice

• 1.5 cups water or stock

• heaping 1/2 teaspoon fine grain sea salt

For the frizzled shallots

• 1/4 cup thinly sliced shallots (sliced crosswise)

• 1 tablespoon avocado/olive oil

METHOD

1. Thinly slice 1/2 medium yellow onion, finely chop 2 large cloves of garlic, cut 1 carrot, 1 zucchini, 1 turnip, and ~1/4 small butternut squash (should yield a heaping 1 cup).

2. Prepare your spice mix - in a small bowl, combine 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1 teaspoon fine grain sea salt, and black pepper to taste.

3. Drain and rinse 1 can of chickpeas.

4. Prepare the tagine:

   1. Heat up 1.5 tablespoons of olive oil in a medium-sized pot. T

   2. hrow in your sliced onions and sauté on medium-low for 5-6 minutes or until onions are translucent and soft.

   3. Then, add the finely chopped garlic and spice mix. Sauté for a minute.

   4. Add the chopped carrots, turnip, and butternut squash along with the rinsed chickpeas, 1/4 cup golden raisins, and 1/2 teaspoon honey. Stir everything together.

   5. Add 2 cups of broth. Stir.

   6. Bring to a boil. Then, lower to a simmer and cover with a lid. Cook for 15 minutes (the vegetables should be fork tender). Add the zucchini and submerge in the liquid. Simmer covered for another 10-15 minutes. Taste and adjust for seasoning. Add lemon juice (I used half of a lemon) and chopped parsley. Stir.

5. While the tagine cooks, prepare the rice:

   1. Place 1 cup of rice in a small pot. Rinse well with water and drain. Repeat two more times.

   2. Add 1.5 cups of broth or water and 1/2 teaspoon fine grain sea salt. Mix.

   3. Bring to a boil. Lower to a simmer and cover. Cook for 15-20 minutes or until rice is cooked. Remove from the heat and let the rice steam covered for another 5 minutes. Fluff with a fork.

   4. I like to mix in some chopped parsley.

6. Fry the shallots:

   1. Heat up 1 tablespoon of avocado or olive oil in a small pan.

   2. Add 1/4 cup of thinly sliced shallots to the pan.

   3. Sauté on medium low until the shallots become golden golden brown, stirring often to prevent burning. Add more oil if necessary. Turn down to low if they start to become too dark.

   4. Then, transfer to a paper to drain excess oil and for the shallots to crisp up.

7. Assemble the tagine: Place some rice in the center of a bowl. Surround the rice with the tagine and broth. Garnish with parsley and crispy shallots.