Tagine or tajine is named after the earthen pot it is cooked in. Traditionally, this one pot meal was cooked slowly over hot coals and consisted of meat and vegetables much like a stew. This version is vegetarian with the hearty meatiness coming from the chickpeas and the smokiness coming from the Moroccan standard Ras el Hanout spices.
4 tablespoon olive oil
2 large yellow onion, large diced
1 large carrot, diced
1 large parsnips, diced
1 can diced tomatoes
4 cups canned, cooked chickpeas, drained
1 1/2 cup vegetable stock
3 bay leaves
1 cup Sherry wine
4 cloves garlic, sliced
2 tablespoons Ras el Hanout spice blend
2 tablespoons preserved lemon rind, minced
2 teaspoons Kosher salt
Garnish: Fresh chopped cilantro Drizzle with extra virgin olive oil
In a medium size pot, heat the oil. Add the carrots, onion, parsnips and garlic. Cook until the vegetables are just turning brown on the edges. Add the wine, bay leaves, Ras el Hanout and salt. Cook until most of the wine is gone. Add the tomatoes, chickpeas, lemon and stock. Set the heat to medium and cook until the sauce has thickened. Garnish with the cilantro and oil.