Name: Moroccan Tagine With Harissa
Cuisine: International
Ingredients: Chickpea Tagine:; 2 tablespoons olive oil; 1/2 red onion, thinly sliced; 1/2 white onion, thinly sliced; 1 teaspoon ground tumeric; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds, lightly toasted in a dry skillet and ground; 1 teaspoon ground cinnamon; 1 red serrano chile, seeded and finely chopped; 3 cups canned chopped tomatoes, about 28 oz.; 1 tablespoon tomato paste; 2 oz. dried apricots, soaked overnight, drained and sliced; 1/4 cup raisins, soaked overnight, about 1 oz.; 1/2 cup black olives, such as Nicoise or Kalamata, pitted, about 3 oz.; 1 large baking potato, cut into wedges; 8 oz. carrots, thickly sliced, about 2 cups; 1/2 small green cabbage, cored and thinly sliced; 2 1/2 cups chickpeas, about 1 lb., soaked overnight, drained, and cooked for 1 -1 1/2 hours until tender; A large bunch of flat-leaf parsley, finely chopped; A large bunch of cilantro, finely chopped; Sea salt and freshly ground black pepper; Harissa Sauce (see recipe); Couscous Fritters (see recipe)

Ingredients

Chickpea Tagine:

2 tablespoons olive oil

1/2 red onion, thinly sliced

1/2 white onion, thinly sliced

1 teaspoon ground tumeric

2 teaspoons cumin seeds

2 teaspoons coriander seeds, lightly toasted in a dry skillet and ground

1 teaspoon ground cinnamon

1 red serrano chile, seeded and finely chopped

3 cups canned chopped tomatoes, about 28 oz.

Moroccan Tagine With Harissa

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