Hungry Moon Tagine

Rural-Food-photo-20016-01March is a time of re-birth, renewal and new beginnings…unfortunately those new beginnings aren’t yet yielding fruit in our gardens, which means that root vegetables (that winter staple) are on the menu for a little while longer. Re-invent root veg in a tagine or slow cooker with sumptuous Eastern flavours and relish how delicious eating the same ‘ol thing can be during the Hungry Moon.

3 potatoes, shredded
1 can chick peas, drained and rinsed
1 onion, diced
3 cloves garlic, minced
1/2 inch ginger, minced
1 tbsp z’atar spice blend (or 1 tsp thyme + 1 tsp sesame seeds)
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 can tomatoes
1/2 tsp salt (or more to taste)
2 carrots, chopped
1 small turnip, peeled and chopped
2 Tbsp oil
Sautée onion, garlic, ginger, carrot and turnip in oil on medium heat until onions are translucent. Add Z’atar spice (or alternative), turmeric, cinnamon and cumin and stir until deliciously fragrant. Pour all ingredients into a slow cooker or clay tagine.

If using the slow cooker, set heat to low and cook for 5-6 hours. If using an oven-safe tagine, bake at 325F for one hour.
Serve over couscous and enjoy.

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