Vegan orange tagine with peaches

Name: Vegan orange tagine with peaches
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 3 TBs olive oil; 1 onion; 2 garlic; 1- inch ginger; 1 15- oz chickpeas; ½ cup golden raisins; 1 teaspoon harissa; 500 g pumpkin; 2 yams; 2 potato; ½ lb carrot; 1 15- oz cling peaches; 2 cups water; 1 ground cumin; 1 teaspoon paprika; 1 cinnamon stick; 2 chillies; lemon; parsley; lemon; couscous; yogurt

User Reviews

4.7

14 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6
Course
Main Course
Cuisine
Moroccan

Vegan orange tagine with peaches

Ethan Patterson

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This orange vegetables tagine with peaches is an earthy dish, full of grounding flavours like yam, pumpkin, chickpeas, harissa, raisins and peaches. The perfect juxtaposition of sweet and savoury! The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender. If you do not have a tagine, feel free to cook the dish in a heavy casserole dish or dutch oven.

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Ingredients

Servings

3 TBs olive oil or a pat of coconut oil
1 onion or 2 small ones, large
2 garlic finely chopped, cloves
1- inch ginger finely grated, piece
1 15- oz chickpeas canned
½ cup golden raisins
1 teaspoon harissa
500 g pumpkin
2 yams cut into ¾-inch pieces
2 potato cut into ¾-inch pieces
½ lb carrot 250g; cut into rounds
1 15- oz cling peaches quartered, can; California variety
2 cups water or vegetable broth
1 ground cumin heaping tablespoon
1 teaspoon paprika
1 cinnamon stick
2 chillies whole
lemon zest of one
parsley for serving, chopped
lemon for serving, wedges
couscous for serving (optional)
yogurt for serving (optional)

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Instructions

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Preheat oven to 350F.
In a heavy-bottomed pan or a dutch oven, sauté onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to colour. Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.
If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.
If not using a tagine, add the rest of the ingredients to your dutch oven and just enough water to submerge them. Cover with a lid.
Bake at 350F for 45 minutes (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 minutes.
Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.