Recipe: Moroccan Vegetable Tangine

MOROCCAN VEGETABLE TANGINE

1 medium onion, minced
1 clove garlic, minced
1 cup butternut squash, peeled and cubed
1 cup eggplant, peeled and cubed
1 carrot, cubed
1/2 cup water
1 cup cauliflower flowerets
1 medium zucchini, cubed
3 tomatoes, cut in wedges
2 stalk celery, cut in 1/2-inch slices
1 green pepper, cubed
1/2 cup chickpeas, cooked
2 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
1 tsp garlic
1 tsp basil
1 tsp cinnamon
1 tsp cumin
1/4 tsp cayenne
1 tsp coriander
1/2 cup figs or dated, chopped

Saute onions and garlic in water, wine, or veggie broth until they are clear and tender. Add butternut squash, eggplant and water. Cook until tender, about 15 min.

Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green peppers, and chickpeas. Saute until veggies are tender but not overcooked. Add some more water as needed to prevent veggies from scorching.

Add seasonings and figs or dates. Let stand 10 minutes for flavors to blend.

Serve immediately.

Serving Suggestion:
Serve over golden saffron rice.

Servings: 6
Source: The Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa by Anne Saks and Faith Stone