~ winter vegetable tagine ~
A dish inspired by Moroccan cuisine. I love this with olive oil, Parmesan cous cous and drizzled with Charmoula. Lovely with a cold, green salad and grilled salmon!
3 Tablespoons extra virgin olive oil
1 large sweet onion, peeled and coarse chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 Tablespoons tomato paste
1 cup white wine
1/2 cup chicken or vegetable stock
1 Tablespoon Sriracha hot sauce
salt and freshly ground black pepper
8 baby bliss red potatoes
2 cups butternut squash, cubed
2 cups garbanzo beans, rinsed
3 Roma tomatoes, seeded and chopped
In a Dutch oven, heat the oil and saute onion, garlic, cumin and paprika until they are fragrant. Mix in tomato paste and continue cooking until mixture begins to brown. Stir in wine, stock and Sriracha and bring to a boil. Reduce to a simmer, sprinkle with salt and pepper to taste. Add potatoes and squash. Cover and simmer until veggies are just tender (about 15 minutes.) Toss in garbanzos and tomato. Cook until heated through.
Serve in warm bowls with charmoula sprinkled over.