It all started with this gorgalicious ceramic dish with a lid that I picked up at my absolute favourite-if-it-didin’t-exist-I’d-be-naked-store Anthropologie. I saw it and immediately thought, TAGINE central. I don’t know why. Just something about being able to open that lid, have the steam burst out and my getting to announce a fine tah-dah to my dining companion.
The thing is, I am pretty sure I have never actually had a tagine before that I liked. They most often had lamb in them and I am just not that in to eating laaa-aaaa-aaamb. But when fall rolls in, something in the abundance of root veggies at the market, combined with my desire to eat cozy food and not have to work that hard for it, made this one bought adventure a must.
I am now thinking that I may need to create a Moroccan themed cooking class for the new year. This baby is a winner. A version of it will even be making the cut into my book. You just wait and see!
What I loved about this was the addition of the super powered ingredients: Organic Orange Zest (I’m talking about the peel from organic oranges, by the way.)
5 Reasons Why Orange Zest Rocks :
- Contains hespetidin- an antioxidant that helps normalize blood pressure more effectively than some prescription drugs.
- Contain natural oil which is utilized by the body to help keep the elasticity of veins and arteries; it will also help keep skin strong, elastic and young!
- A good source of pectin, a fiber that helps prevent constipation and promotes the production of healthy bacteria in the gut.
- Aids in digestion and relieve gastrointestinal problems such as acidity, heartburn, gaseousness, diarrhea and the digestion of fatty foods.
- Contains anti-inflammatory properties and has been shown some promise in fighting certain types of cancer including breast cancer.
The Meghan Orange Zest Tagine
- 2 tablespoons olive oil
- 2 red onions, diced
- 4 cloves garlic, minced
- 2 Tbs ginger, grated
- 2 tsp ground cumin
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp fresh sage, chopped
- 1 tsp fresh rosemary, chopped
- 1 (4 inch) cinnamon stick
- 6 cups mixed root veggies (i used turnips, carrots, sweet potatoes)
- 1 (15 ounce) can organic chickpeas, drained
- 2 tomatoes, diced
- 2 Tbs goji berries
- 1-2 tsp orange zest
- 2 cups water
- Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is warm.
- Add the onion, garlic, ginger, cumin, bay leaves, coriander, sage, rosemary, and cinnamon stick.
- Cook and stir for 5 minutes, until onion is tender and translucent.
- Stir in mix of vegetables, chickpeas, tomatoes, goji berries, orange zest and water.
- Bring the mixture to a boil.
- Reduce heat, cover the pot, and simmer about 35 minutes, stirring occasionally, until the veggies are tender.
- Remove the stew from heat, and serve over quinoa or whole grain of choice.