Tfaya-Inspired Veggie Tagine with Prunes — Lahb Co. Eats

Updated at: Mon, 11 Dec 2023 22:09:32 GMT

Step 1

Begin by preparing and chopping all of the veggies. Cut your yellow onion in half and thinly slice each half. Mince your garlic cloves and set them aside. Peel your butternut squash, carrots, and parsnips. Cube the butternut squash into even pieces, halve the parsnips, and cut the carrots into halves, then halves lengthwise, then into 1/2” strips. Prepare your spices by adding them to a dish and set them aside.

Step 2

If using a tagine: heat olive oil in the tagine on a diffuser over medium heat (this protects the bottom of the clay pot that should not be exposed to direct heat/flame). If using a heavy-bottomed skillet or pot with a lid: heat olive oil over medium heat.

Step 3

Add the onions and sauté for 15 minutes (or until slightly caramelized and browned). Add the minced garlic and spices (salt, ginger, cinnamon, nutmeg, and crushed saffron). Sauté the spices and garlic for about 30 seconds to 1 minute to allow the spices to bloom and become fragrant.

Step 4

Add the can of navy beans (including liquid). Mix the beans with the onions and spices until incorporated and coated. Begin layering the cubed squash on top of the beans. Add the dried prunes and nestle them in between the beans.

Step 5

Next, add the carrots/parsnips. I like to layer all the vegetables in an artistic pattern (food is art, after all). I will place the squash in a cross shape on top of the layer of onions/beans, then layer the carrots in between the squash along the sides. Lastly, add the parsnips on top of the carrots and squash.

Step 6

Mix the 1 cup of water, 1/2 tablespoon orange blossom water, and honey until combined. Pour it evenly throughout the tagine/pot, hitting the permitter of the tagine/pot as well.

Step 7

Bring the tagine/pot to a simmer over medium-low heat. Continue cooking, covered, for about 20 minutes. After 20 minutes, the squash/carrots should begin to become fork-tender and the prunes should become rehydrated and plump.

Step 8

Using a spoon, spoon out some liquid along the bottom of the pan and spoon it over the vegetables on top. If there is little liquid, add an additional 1/2 to 1 cup of water. Taste, and adjust the seasoning if needed (add more salt, cinnamon, nutmeg, or cayenne if you desire some heat)

Step 9

Cover and cook for an additional 10 to 15 minutes and/or until the parsnips are tender.

Step 10

Serve with couscous or bread. Garnish with chopped parsley or my favorite topping, some high-fat cashew yogurt.

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