Vegetable Tagine

lms.rouxbe.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

1 ½ cups cooked chickpeas

2 cup vegetable stock

• 1 medium white onion

• 1 turnip (½ cup diced)

• 1 sweet potato (1 cup diced)

• 2 carrots (½ cup diced)

• 3 cloves garlic

• 2 tbsp tomato paste

• 1 tsp whole cumin*

• 1 tsp whole coriander*

• ½ tsp turmeric powder

• ½ tsp ground cinnamon

• ½ tsp chile flakes

• 1 ½ tsp sea salt

• ½ tsp freshly ground black pepper

• ½ cup green olives

• 1 jar artichokes (6 oz)

• 3 tbsp lemon zest (2 to 3 lemons)

• ¼ cup golden raisins

2 tbsp fresh mint

3 tbsp fresh flat-leaf parsley

3 tbsp fresh cilantro

lemon zest (optional)

red chile (optional)

Couscous or alternative grain

note: Note: Ground cumin and coriander can be used instead of whole, but we do encourage you to use whole spices and grind them yourself.

Note: Ingredients may have been altered from the original.

Directions at lms.rouxbe.com

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