It has been way too long since Lisa and I did some cooking together. We hung out a bit at Rosetta’s last happy hour but it was time to catch up, laugh a lot and cook up some awesome comfort food.
I’m so thankful for my friendship with Lisa. She gets so much joy from cooking, traveling and learning new things. She’s just so damn fun!
Last weekend we made a delicious Moroccan tajine.
I’m not the biggest fan of slow cooking. I usually just want to eat NOW. Lol Since we were sipping wine, laughing a lot and having an awesome conversation (I will post that video in a couple of weeks), it was sooo worth the wait.
Check out the full recipe and video below and tag me on Instagram or Facebook when you make this dish.
Tajine Recipe-Moroccan Comfort Food
Prep Time: 15
Cook Time: 3 hours
Ingredients (Serves 6)
- Spice Mix
- Cinnamon
- Coriander
- Turmeric
- Ginger
- Less of…
- Cardamon
- Cumin
- Allspice
- Cayenne
- 1 tablespoon oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 1 parsnip, chopped
- 1 medium eggplant, chopped
- 1 sweet potato, chopped
- (2) 15 oz chickpeas, canned-drained & rinsed
- 15 oz crushed tomatoes
- 3 cups kale, stems removed and chopped
- 1 teaspoon salt
- Garnish (optional) Parsley & shaved almonds
- 3 cups of cooked couscous
Instructions
Preheat over at 325 degrees.
Sauté oil, garlic & spices in a skillet on medium heat for 7 minutes.
Transfer to clay dish and mix in all of the remaining vegetables. Cover the dish and bake for about 3 hours. Add 1 tablespoon of vegetable broth at a time if you notice your stew is drying out.
Garnish with chopped parsley & shaved almonds
