As I've mentioned before, friends and family have been so generous with their love and support to Jeremy and me this past week. My friend Sarah, a fellow fundraiser, knows that I'm trying to post at least one new recipe per week, so she shared this new family favorite with me. She's a great person, a wonderful friend and is one of my fellowing founding board members of the Development Leadership Consortium (and our current fearless leader and chair). She left amazing biscotti and banana bread at our condo a few days ago for Jeremy and Jack and has been keeping me entertained through emails. Thank you, Sarah.
So without further adieu...
Moroccan Sweet Potato Tagine
1 onion, diced
2 cloves garlic, minced (this can be increased or decreased depending on your love of garlic)
1 onion, diced
2 cloves garlic, minced (this can be increased or decreased depending on your love of garlic)
Spices: I was generous with all these spices. 1 tsp turmeric
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
3/4 tsp cinnamon
1/4 tsp ground nutmeg
4 sweet potatoes, cut into bite-size pieces (or squash if you have those)
3 carrots, cut into bite-size pieces
1/2 cup vegetable broth
14 oz can chickpeas, rinsed and drained
14oz can tomatoes
1/2 cup raisins
dried apricots (about 10-15)
toasted pine nuts
1. In a pot, sauté onions and garlic until soft but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, squash, carrots and broth, and bring to a boil.
3. Reduce heat to low and simmer, covered, for 5 minutes.
4. Add chickpeas, tomatoes and raisins, and simmer, covered, until the potatoes, squash and carrots are tender (about 30 minutes).
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
3/4 tsp cinnamon
1/4 tsp ground nutmeg
4 sweet potatoes, cut into bite-size pieces (or squash if you have those)
3 carrots, cut into bite-size pieces
1/2 cup vegetable broth
14 oz can chickpeas, rinsed and drained
14oz can tomatoes
1/2 cup raisins
dried apricots (about 10-15)
toasted pine nuts
1. In a pot, sauté onions and garlic until soft but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, squash, carrots and broth, and bring to a boil.
3. Reduce heat to low and simmer, covered, for 5 minutes.
4. Add chickpeas, tomatoes and raisins, and simmer, covered, until the potatoes, squash and carrots are tender (about 30 minutes).
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