Name: Algerian Vegetable Tagine
Yield: Serves 6
Cuisine: Algeria
Ingredients: 2 teaspoons ground cumin; ½ cup Chicken Stock or water; 1 cup Tomato Sauce; 1½ cups zucchini or summer squash chunks (1 inch; optional); 1 cup green peas; 2 teaspoons freshly ground pepper; 6 medium artichokes; Juice of 1 lemon; 3 tablespoons chopped fresh cilantro; 6 tablespoons (or as needed) olive oil Salt and freshly ground pepper; ¼ to ½ teaspoon cayenne pepper; 2 cups diced onions; 2 tablespoons chopped fresh mint; 1 cup carrot chunks (1 inch); 1 tablespoon ground coriander; 4 cloves garlic, finely minced; 1½ cups green beans

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Because we serve so many dishes from North Africa, we are always looking for new accompaniments to supplement the ever-present couscous and broiled eggplant and peppers. I have taken some of the Algerian spices and put together a vegetable tagine that is a wonderful accompaniment to Grilled Chicken or Squab in an Algerian Marinade.