30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandmother Willow's Winter Vegetable Tagine
A refined and complex tagine showcasing the best seasonal produce and aromatic spices, finished with toasted almonds and a drizzle of argan oil.
Total Time
135
Yield
6 servings
Calories
420 cal
Difficulty
Hard
Cuisine
Holiday
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What You'll Need
Equipment:
Tagine or heavy-bottomed pot, Cutting board, Knife •
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Instructions
Bloom Saffron Threads in warm water and set aside.
Heat Argan Oil in a tagine or heavy-bottomed pot over medium heat.
Add Red Onion and cook until caramelized, about 10-15 minutes.
Add Heirloom Carrots, Japanese Sweet Potatoes, and Kabocha Squash and cook for another 5 minutes, stirring occasionally.
Stir in Ras el Hanout, Ground Ginger, Turmeric, Salt, and Black Pepper. Cook for 1 minute, until fragrant.
Add San Marzano Diced Tomatoes, Homemade Vegetable Broth, Honey, and bloomed Saffron Threads. Bring to a boil, then reduce heat and simmer, covered, for 60-75 minutes, or until vegetables are very tender.
Stir in Chickpeas and Preserved Lemon rind and cook for another 10 minutes.
Garnish with Chopped Fresh Cilantro and Toasted Almonds before serving. Drizzle with a touch more Argan Oil.
