Vegan Moroccan Tagine
Catherine (Sananès) Katz, PhD, was trained as a neuroscientist at Princeton, but today she makes her biggest impact on human health by sharing her knowledge of food and her love for cooking.
Born in North Africa and raised in southern France, Catherine learned Mediterranean French cooking from her mother and aunt. After marrying nutrition expert David L. Katz, MD, MPH, Catherine applied her scientific acumen to “the systematic reconciliation of great cuisine and great nutritional quality, recipe by recipe,” according to her website, www.cuisinicity.com. The result is an approach to optimal eating that she and David refer to as “loving food that loves you back,” a philosophy on which their five children (aged 16-27) have been raised.
This vegan recipe honoring her heritage will fill your kitchen with the alluring aromas of simmering spices such as turmeric, cinnamon, cumin, onions, garlic and ginger. Packed with flavor, fiber and plant protein, as well as visually stunning, it is an easy-to-make, satisfying dish that is perfect for a busy weeknight. Watch Catherine make the recipe in the accompanying Video Web Extra.
Visit www.cuisinicity.com to learn more about Catherine’s cooking and food philosophy, and to see many additional recipes for foods you’ll love that will love you back!
Recipe Key: C = cup; T = tablespoon; t = teaspoon
4 T extra virgin olive oil (divided use)
1 large sweet onion, thinly sliced
3 cloves garlic, minced
1 T fresh grated ginger
2 Yukon gold potatoes, unpeeled, rinsed, diced
1 sweet potato, rinsed, peeled and diced
½ c large green olives (pitted, and cut in half)
2 large cans (1 pound 13 ounces each) chickpeas, rinsed and drained
juice of 1 lemon
3–4 C water (divided use)
3 or 4 sprigs fresh thyme
2 t turmeric
2 t cumin
1 t cinnamon
1 t coarse sea salt
fresh cilantro (optional)
Heat 3 T of the olive oil (reserve 1 T for later) in a large, shallow skillet and sauté the sliced onions for a few minutes.
Add the fresh grated ginger and garlic, and stir.
Add the turmeric, cumin, cinnamon, and stir.
Add the potatoes and salt, and gently stir to coat the potatoes with the spices and olive oil.
Add olives, lemon juice, fresh thyme and 3 cups of the water (reserve remaining water for later).
Cook, uncovered for 15 minutes, until the potatoes are just tender but not cooked through; add the chickpeas and remaining water.
Turn down the heat and simmer for an additional 25 minutes, until the potatoes are tender and the juices have thickened, stirring occasionally.
Drizzle with remaining tablespoon of extra-virgin olive oil just before serving, and garnish with fresh cilantro, fresh sprigs of thyme and lemon slices.
Source: Recipe, photo and video are all reprinted with permission from the copyright holder, Catherine Katz, PhD. All rights reserved. Reproduction without permission is strictly prohibited.