The name tagine comes from the beautiful clay dish that it’s cooked in. It consists of an oven-safe dish that’s topped with a tall, cone-shaped lid. It seems like tagines are popping up everywhere lately. But if you, like me, just haven’t
gotten around to buying one, use a Dutch oven instead.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 50 to 60 minutes for stove top, 7 to 9 hours for slow cooker

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 1/2 bell pepper, cored, seeded, and minced
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup (235 ml) water
• 2 small carrots, diced (peeled if not organic)
• 1 small sweet potato, peeled and diced
• 1/2 medium head cauliflower, broken into small florets
• 12 dried apricot halves, minced
• 3 cups (492 g) cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 3 to 6 cups (471 to 942 g) cooked whole wheat couscous, for serving (**use gluten-free)

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Heat the oil in a large, oven-safe saucepan over medium heat.
3. Add the onion and sauté until translucent, about 5 minutes.
4. Add garlic and bell pepper and sauté for 2 minutes more.
5. Add spices and cook for another minute.
6. Mix in the rest of the ingredients, except the couscous.
7. Cover the saucepan and cook in the oven for 45 to 55 minutes or until the sweet potatoes are completely cooked.
8. Serve over cooked couscous.

SLOW COOKER DIRECTIONS:

1. Heat the oil in a 2-quart (1.8 L) sauté pan over medium heat.
2. Once hot, add the onion and sauté until translucent, about 5 minutes.
3. Then add the garlic and bell pepper and sauté for 2 minutes more.
4. Add the spices and sauté for another minute.
5. Add everything to the slow cooker, except the couscous.
6. Cook on low for 7 to 9 hours.
7. Serve over cooked couscous.

PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE COUSCOUS):

• 210.5 calories; 3.5 g total fat; 0.3 g saturated fat; 9.9 g protein; 39.9 g carbohydrate; 14.9 g dietary fiber; 0 mg cholesterol.