*  Exported from  MasterCook  *

                  Vegetable Tagine with Sliced Apricots

Recipe By     : Basic Flavorings: Spices by Clare Gordon-Smith, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : 4Spices                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      md            Sweet potato -- partially cooked
                        - cut into 1" chunks
   1                    Green bell pepper -- cut into strips
   1      lb            Tomatoes -- concasser
     1/2  c             Yellow plit peas -- rinsed -OR-
     1/2  c             Red lentils -- rinsed
   1 1/2  c             Vegetable stock
   1      cl            Garlic -- crushed
   8      oz            Pearl onions -- cut to carrot size
   8      oz            Baby carrots
   1      pn            Cinnamon
   1      pn            Ground ginger
     1/2  ts            Cayenne
   1                    Lemon -- juice of
   1      ts            Honey
   4                    Dried apricots -- finely sliced
                        To Serve:
     1/2  ts            Cumin seed -- toasted
                        Couscous -- steamed

Cook the potato or yam in microwave, steamer, or oven, as preferred.
Let cool.

Cut bell pepper into 1" rings; core. Then slice rings into strips.
Blanch, peel, seed, and chop the tomatoes to measure 2 cups. Peel the
potato and cut into 1" chunks. 

In a sauce pan, place the peas or lentils, the stock, garlic and
onions; bring to a boil and simmer, covered, for 20 minutes. 

Stir in all the vegetables, spices, lemon juice, honey, and apricots.
Return to a boil, add water if you want more sauce, and simmer for 15
to 20 minutes more. 

Sprinkle with the toasted cumin seeds and serve in large shallow bowl
with room for steamed couscous.  

Basic Flavorings: Spices by Clare Gordon-Smith, 1996, Courage Books

Personal Collection of pat hanneman, The Kitchen Path on
http://wizard.ucr.edu/~phannema (Jun 1997)

FYI - Ther tagine is named after the conical cooking pot used in
North Africa. It is lightly sauced (not heavily gravied. A Moroccan
tradition, it can be made with lamb, chicken, or vegetables.

Tested with red lentils instead of yellow split peas, added broth to
get more spicy gravy for the couscous. Good. Leftover: cinnamon
dominates, but still good.  Mc

Serving 630 cals (4.5% ff) 3.5 g fat.

Post to eat-lf by Path, June 1997  


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