Weeknight Vegetable Tagine
My Cognac and fire roasted red pepper sauce turns a few vegetables and spices into something magical in under 30 minutes. The addition of the chick peas makes it a one pot delight for any vegetarian or a perfect sider for the whole family. I often add chicken to this and I have everything I need in one dish. Less dishes…
1/4 cup Christine Cushing’s extra virgin olive oil (60 ml)
2 cloves garlic, chopped
sea salt to taste
1 tsp. Moroccan spice blend (5 ml)
1 small can chick peas drained and rinsed
1 cup vegetable or chicken stock (250 ml)
1 tsp. pomegranate molasses (5 ml), optional or balsamic vinegar
1 lb. new potaotes, cut into 1 ‘ cubes (450 gm)
1 lb or squash , or zucchini cut into 1 “ cubes (450 gm)
2 cups Christine Cushing's Cognac tomato sauce (500 ml)
1 small bunch fresh Kale , Swiss Chard or Spinach
Chopped fresh coriander or mint
In a medium pot over medium heat sweat garlic with spices for 2 minutes , just to soften. Add the rest of the ingredients, except greens and herbs, and bring to a boil. Reduced to medium low , cover and simmer for about 20 minutes, depending on vegetables used or until vegetables are almost tender. Add the kale and continue to cook uncovered for 5 more minutes, stirring occasionally to prevent sticking.
Just before serving sprinkle with fresh chopped coriander or mint.