Warming Winter Vegetable Tagine

This warming winter vegetables tagine was inspired by two amazing chefs Gwyneth Paltrow from It’s All Good and McKel Hill. They both have great versions of this recipe. I made this recipe last night and can’t get enough of it (eating it right now over greens!).

Here is my version of this hearty winter stew.  I make it in just a soup pot from Le Creuset. Traditionally it’s made in a clay pot but if you don’t have that, it’s really okay to do this.

Warming Vegetable Tagine
Author: 
Cuisine: Paleo, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
 
Ingredients
  • 2 tablespoons coconut oil
  • 2 cups onion, chopped
  • 3 cloves of garlic, minced
  • 2 large carrots, chopped
  • 2 yams, chopped
  • 2 zucchinis, chopped
  • 2 cups Brussel spouts
  • 2 cups broccoli heads
  • 16 oz bone broth or vegetable broth
  • 2 spoonfuls of harissa
  • 2 tablespoons ginger, minced
  • 2 tablespoons parsley, minced
  • 2 tablespoon cilantro, minced
  • 1 tablespoon mint, minced
  • 16 oz chickpeas
  • 1 tablespoon apple cider vinegar
  • ½ teaspoons cumin seeds
  • 1 teaspoon turmeric, minced
  • ¼ teaspoon black pepper
  • 2 teaspoons pink salt
Instructions
  1. I make this in just a large soup pot which is totally fine. I like Le Creuset.
  2. In your soup pot, combine your onion and coconut oil.
  3. Once it's browned, add in the garlic and sauté. From there add in all your veggies, spices and broth.
  4. Bring to a boil and then let it simmer for 40 minutes.
  5. I serve this over saffron rise and top with cilantro and mint.

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