Recipe: Tomato and Fresh Vegetable Tagine

TOMATO AND FRESH VEGETABLE TAGINE

2 pounds fresh tomatoes, divided use
2 tablespoons olive oil
2 cups sliced onions
1 teaspoon minced garlic
1 pound new potatoes, cubed (about 2 1/2 cups)
1 cup baby carrots
1 1/2 teaspoons ground cinnamon
3/4 teaspoon dried thyme
3/4 teaspoon salt
12 ounces zucchini, cut into 3/4 inch chunks (about 2 cups)
1 (19 ounce) can chick peas, drained and rinsed
hot cooked couscous (to serve)

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside.

In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onion and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes.

Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes.

Add zucchini, chick peas, and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer.

Serve over couscous, if desired.

Servings: 6
Source: Low Fat-No Fat Cooking; Fall 1998