3 tbsp olive oil
1 leek, sliced thinly
3 cloves of garlic, minced
1/6 cabbage, sliced thinly (roughly 1.5-2 cups)
2 sweet potatoes, peeled & cut into 1 inch thick slices or cubes
2 carrots, peeled & cut into 1 inch thick slices
3 turnips, peeled & cut into 1 inch cubes
1 red pepper, chopped
1 cup of canned diced tomatoes, including juice
1 540 ml can of chickpeas, drained and rinsed
2/3 cup golden raisins
3 tbsp currants
3 cups of water
1 cinnamon stick, broken into 2 pieces
2 tsp of ground ginger
1.5 tsp ground cumin
1 tsp of sweet paprika
1/2 tsp of ground cinnamon
1/4 tsp saffron threads, crumbled
2 tsp of ras al hanout
1/2 cup of cilantro, chopped
I don’t own a tagine, so I used a heavy stockpot.
Sautee leek in olive oil over medium heat. Add garlic, and stir for a minute. Add carrots, sweet potato, turnips, red pepper and cabbage to pot. Sautee for a few minutes. Add water, spices, tomatoes, chickpeas, raisins, and currants to the pot and stir well. Bring to a boil over medium heat, then reduce heat to medium low. Simmer partially covered for 40 minutes, or until vegetables have reached desired consistency, stirring from time to time.
Stir in chopped cilantro. Serve with rice or couscous, and harissa, if desired.