Moroccan Vegetable Tagine: Recipe #235

Today I learned about the Buddhist practice of “no waiting.” It means you don’t have to wait for some future thing to happen in order to find happiness and peace in this present moment, right here and now. Maybe you can be grateful to be alive, and breathing, with a comfortable place to sleep. Or if you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl. Thanks to Suzy for inspiration!

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($11 total for a large pot of stew)

3 tbsp olive oil – $0.30
1 onion, peeled and chopped – $0.50
4 garlic cloves, peeled and chopped – $0.15
1 tbsp chili powder – $0.70
1 tsp ground cumin – $0.28
1/2 tsp ground cinnamon – $0.14
1 tsp ground turmeric – $0.28
4 large russet potatoes, peeled and cubed – $0.75
Salt and pepper to taste
1 x 28oz can crushed tomatoes – $2.69
1/3 cup apricot jam – $0.85
2 cups miso ginger broth – $1.00
2 cups cooked chickpeas/garbanzo beans, canned or boiled from dry – $1.58
1 lime, juiced – $0.20
1/4 bag chopped kale – $0.49
Handful of fresh basil leaves, torn up – $1.10

Directions

1. In a large pot, heat the olive oil over medium high heat. Add the onion and stir-fry for 5 minutes to begin to soften the onion. Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.

Then add the chopped potatoes, tomatoes, jam, broth, and chick peas / garbanzo beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.

Finally, add in the kale and lime juice, and simmer for 5 more minutes to wilt the kale.

2. Taste for seasonings. Adjust with salt/pepper/lime juice/brown sugar if needed to make it taste exactly how you want it to taste in this moment.

Serve the Moroccan vegetable tagine hot with a hunk of fresh bread like our crusty two-tier artisan bread, garnish with the torn basil leaves, and enjoy your bowl of happiness. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Leave a Reply