Moroccan Tagine with Root Vegetables and Chickpeas

Cook slow and serve fast with this savory stew recipe from Chef Den Geltner. Topped with sautéed onions, garlic and served in a spicy Baharat Seasoning of our McCormick Oregano, Coriander, Cinnamon, Cumin, Cardamom and more, this Moroccan culinary masterpiece will make for a steaming addition to your restaurant’s autumn menu.

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Ingredients

Procedure

Baharat Seasoning

1. In a bowl combine coriander, cumin, cinnamon, nutmeg, oregano, black pepper, cardamom, and salt. Mix well and store in an airtight container.

Moroccan Tagine

1. Heat oil in a heavy bottom rondeau over medium heat. Add onions and carrots. Sauté until softened. Add tomato paste, Baharat seasoning, and garlic. Stir until fragrant.
2. Add stock, chickpeas, potatoes, sweet potatoes, artichokes, green olives, and barberries. Bring to a boil, reduce heat and simmer until slightly thickened. Stir in lemon juice and zest. Hold hot for service or cool completely and reheat for service.

Couscous

1. In a saucepot over medium heat add couscous and oil. Toast slightly. Pour hot stock over couscous and stir to combine. Cover and steep 5 minutes.
2. Uncover and fluff with fork. Add vegetable seasoning and lemon juice. Fold into couscous. Hold hot for service or cool completely and reheat for service.

Service

1. For each serving, plate 1 cup of couscous as desired. Top with 1 1/2 cups Moroccan Tagine. Garnish with 1/2 tablespoon each cilantro and mint. Serve hot.