Okra and Potato Tagine

Ingredients:

1/4 teaspoon saffron
1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
a pinch of cinnamon
a pinch of cardamom
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
a pinch of clove
1/4 teaspoon allspice
1 tomato, chopped
2/3 cup tomato puree
vegetable stock
baby potatoes, halved or quartered
1-1/2 cup okra, cut into 1 inch pieces
salt, to taste
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
lemon wedges (optional)

Grind the saffron a bit and add water to steep. Set aside.

Cook the onion, garlic, and ginger in the oil. Add the spices and stir until aromatic. Add the tomato and saffron water. Then stir in the tomato puree, stock, potatoes, and okra. Season with salt. Cover and simmer for about 45 minutes. Stir in the cilantro and parsley and allow to cook for 5 more minutes.

Serve with couscous and a wedge of lemon.

Chickpea Tagine

Ingredients:

2 cups chickpeas
1/4 teaspoon saffron
2 tablespoons boiling water
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon butter
2 teaspoons cumin
3 inch cinnamon stick
1/4 teaspoon red pepper
1/2 lb butternut squash, cut into 1 inch cubes
2 medium red potatoes, cut into 1 inch cubes
1 can diced tomatoes
salt and pepper
1 zucchini, cut into 1 inch cubes
1 tablespoon preserved lemon, chopped
1 tablespoon olive oil
2 tablespoons cilantro, minced
yogurt and harissa

Steep crumbled saffron in the water and set aside.

Cook the onion and garlic in the butter until softened. Add cumin, cinnamon, and red pepper. Cook an additional 30 seconds and add squash and potatoes. Saute for 5 minutes and add enough water to cover. Bring to a simmer.

Add saffron water and tomatoes. Cover and allow to simmer for 30 minutes.

Add zucchini and preserved lemon. Simmer an additional 5 minutes, adding olive oil during the last minute. Discard cinnamon stick.

Serve over couscous with yogurt and harissa as well as a sprinkle of cilantro.