Jennifer Martiné
Moroccan Vegetable Tagine
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Moroccan Vegetable Tagine

Nopa, San Francisco, Laurence Jossel / September 2012

For 8 servings

Nopa spice:

  • 1 Tbsp. cumin
  • 
1 Tbsp. coriander
  • 1 Tbsp. fennel seeds
  • 1/2 Tbsp. black pepper, freshly ground
  • 1/2 Tbsp. salt
  • 1/8 tsp. crushed red pepper flakes
  1. Place all ingredients in a skillet set over medium-high heat; cook, stirring occasionally, until toasted and fragrant; remove from heat; cool.

  2. Place in spice grinder; grind to a powder; place in airtight container; reserve.

Harissa:

  • 1 cup chili paste
  • 1 clove garlic, chopped
  • 1 Tbsp. pimentón picante (hot Spanish paprika)
  • 1 Tbsp. crushed red chile peppers
  • 1/2 Tbsp. ground cumin
  • 1/2 Tbsp. ground coriander
  • salt

Place all ingredients in a processor; process until smooth; place in airtight container; reserve.

Assembly:

  • 1 cup dried garbanzo beans, cooked, and 4 cups cooking liquid reserved
  • 1  8-oz. can diced tomatoes
  • 1 orange, zest removed in wide strips
  • 1 lemon, zest removed in wide strips
  • 1 bay leaf
  • 1 lg. red onion, thickly sliced
  • 10 Tbsps. extra-virgin olive oil
  • 1/8 tsp. red pepper flakes
  • 2 bulbs fennel, thickly sliced
  • 1/8 tsp. saffron
  • salt
  • 4 lg. carrots, cut into oblique shapes
  • 2 cloves garlic, thinly sliced
  • 3 1/2 cups sm. Yukon gold potatoes, halved
  • 1 Tbsp. thyme leaves, chopped
  • 1 sm. head cauliflower, cut into florets
  • 1 head broccoli, cut into florets and blanched
  • 2 summer squash, cut into rounds and roasted
  • 1 ear corn, kernels cut from cob
  • 1 cup Romano beans, blanched
  • 2 cups green olives (for serving)
  • 1 1/2 cups Greek yogurt, thinned with lemon juice (for serving)
  • 1 cup almonds, toasted and cracked (for serving)
  • 1 bunch cilantro, coarsely chopped (for serving)
  • 1 bunch mint, coarsely chopped (for serving)
  1. Heat oven to 550°F.

  2. Mix cooking liquid from garbanzo beans, tomatoes, zests, and bay leaf in large stockpot; reserve.

  3. Place onion, 2 Tbsps. oil, 1 Tbsp. spice mixture, and red pepper flakes in a bowl; toss to coat; heat ovenproof sauté pan over high heat; cook onion, tossing, until blistered; place pan in oven; roast onion until almost caramelized (6 to 8 minutes); remove from oven; add to the stockpot with tomatoes.

  4. Place fennel, 2 Tbsps. oil, 1 Tbsp. spice mixture, and saffron in clean bowl; season; toss to coat; place fennel in same sauté pan; cook, tossing, until blistered; place in oven; roast until almost caramelized; remove from oven; place in the stockpot.

  5. Place carrots, garlic, 2 Tbsps. oil, and 1 Tbsp. spice mixture in clean bowl; season; toss to coat; cook in same saucepan, tossing, until blistered; place in oven; roast 12 minutes; remove from oven; add to the stockpot.

  6. Place potatoes, 2 Tbsps. oil, thyme, and 1 Tbsp. spice mixture in clean bowl; season; toss to coat; cook in same saucepan, tossing, until blistered; place in oven; roast 12 minutes; remove from heat; add to stockpot.

  7. Place cauliflower and remaining 2 Tbsps. oil in clean bowl; season; toss to coat; roast 5 minutes; add to stockpot; add garbanzo beans.

  8. Bring ingredients in stockpot to a boil; reduce heat to medium-high; simmer 15 to 20 minutes; stir in harissa; season; stir in broccoli, squash, corn, and Romano beans; cook until vegetables are heated through; remove from heat; reserve (keep warm).

  9. To serve, ladle tagine into large bowls; garnish with olives, yogurt, almonds, and herbs.

What to drink: Domaine Huët Vouvray Demi-Sec Clos du Bourg 2010