This is a relatively quick stew of cauliflower, carrots, chickpeas, tomatoes, onions, preserved lemon, and olives. Chickpeas give it more protein and heft, and the Moroccan spices more excitement. Tagines are stews often using root vegetables and dried fruit. The name comes from the cone-shaped earthenware, usually clay or terracotta, the stews are cooked in, popular in North African countries such as Morocco and Tunisia. As the food cooks in the wide base, steam rises into the cone, condenses, and then trickles back down the sides into the dish. Just don't serve any yogurt with the tagine, and you'll be vegan the whole way through.
Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to Moroccan-style stew preparations.... Read More