This vegan tagine uses jackfruit, baby potatoes, ras el hanout, saffron, preserved lemons, olives, and dried apricots. It makes a flavorful Moroccan-inspired dinner to serve with couscous, grains, or pita bread.
Ingredients
For the Tagine
- 4 medium cloves garlic peeled
- 2 medium shallots peeled and halved
- 2 tbsp (12 g) grated fresh ginger
- 1 cup (8 g) fresh cilantro, leaves and stems
- 1½ tbsp (12 g) Ras el Hanout (see Note)
- ½ tsp saffron
- 3 tbsp (45 ml) extra virgin olive oil
- 2 (20-oz [585-g]) cans young green jackfruit in brine drained then sliced into thin strips
- 1½ lb (680 g) baby potatoes halved
- 2 medium preserved lemons pulp removed and rind thinly sliced
- 12 medium kalamata olives pitted and halved
- 10 medium green olives pitted and halved
- ¼ cup (48 g) dried apricots thinly sliced
- 1 tsp sea salt
- ½ tsp white pepper optional
- 2 tbsp (30 ml) lemon juice
To Serve
- Pomegranate arils
- Chopped fresh parsley
- Cooked couscous or other cooked grain
- Pita bread
Instructions
- Heat the olive oil in a tagine or a heavy bottomed pan over medium-low heat. Once the oil is shimmery and crackling, add the mixture and fry, stirring it every now and then to prevent sticking, for 2 to 3 minutes, or until the garlic is lightly golden.
- Add the jackfruit and baby potatoes and continue cooking for 5 minutes, stirring occasionally, until lightly golden at the edges. Add 1¼ cups (295 ml) of water and stir, making sure to scrape any brown bits on the bottom of the pan.
- Add the preserved lemons, olives and apricots. Stir, cover, turn the heat to high and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, or until most of the water has been absorbed and the potatoes are fork tender.
- Add the salt and pepper (if using), mix well and cook for 1 minute. Remove the tagine from the heat and stir in the lemon juice. Serve topped with pomegranate arils and parsley with a side of couscous and/or pita bread.
If you don’t have Ras el Hanout on hand, substitute with 1 teaspoon of ground coriander, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon black pepper, ¼ teaspoon ground turmeric, ¼ teaspoon ground cardamom and ¼ teaspoon ground cloves.