Tagine is a Moroccan stew. Usually it consists of meat stewed with spices and vegetables; for my vegan version, lentils provide the protein. Although I didn't prepare this tagine in the pot which lends its name to the original dish (a heavy clay pot with a large dome-shaped cover), you can make the recipe just as easily in a Dutch oven.First mix together the spice blend: 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/4 tsp. paprika, 1/8 tsp. ground cinnamon, 1/8 tsp. ground turmeric, 1/8 tsp. curry powder, 1/8 tsp. black pepper, a pinch of ground red pepper, and a pinch of allspice. Set aside.
Heat 1 and 1/2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 and 1/2 cups chopped green cabbage, 1 cup (1-inch) cubed and peeled sweet potato, 1/2 cup coarsely chopped onion, 1/2 cup (1-inch thick) slices of parsnip, 1/2 cup (1-inch thick) slices of carrot, 1/2 cup (1-inch) cubed and peeled turnip, 1/2 cup dried lentils, 1/4 cup chopped dried apricots, and 1 and 1/2 teaspoons minced fresh ginger. Cook for 3 minutes.
(Note: I didn't feel like buying a whole head of cabbage for such a small amount, so bought prepackaged coleslaw mix and simply picked out the shreds of carrot! It was a great time saver).
Add the spice blend and cook for 1 minute, stirring constantly, then add 1 teaspoon grated lemon rind, 14 ounces vegetable broth and 3/4 cup canned diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer, uncovered, for 40 minutes.
Guess which step I forgot here? The spice blend! Luckily I remembered to stir it in just after the broth and tomatoes, so there was still plenty of time for the spices to infuse my dish with their amazing scent and taste.
Stir in 1 and 1/2 teaspoons fresh-squeezed lemon juice just before serving. Serve 1 and 1/4 cups of tagine over 3/4 cups cooked couscous, for 4 entrees for 350 calories each.
Cost:
preshredded cabbage $2.49
sweet potato $1.10
onion $0.66
parsnip $0.56
carrot $0.26
turnip $0.24
ginger $0.88
lemon $0.79
canned diced tomatoes $2.19
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