Name: Loaded Winter Vegetable Tagine
Yield: 4-6
Cuisine: Morrocan
Ingredients: 1 pinch of Rumi saffron; 4 cloves of garlic; 2-inch piece of ginger; Olive oil; 1 tsp Rumi wild black ground cumin; ½ tsp ground cinnamon; 1 tsp Rumi Ras El Hanout; 1 Tb sun-dried tomato paste; 5 Cups chopped mixed vegetables (eggplant, carrot, parsnip, tomatoes, red onion, squash, bell peppers); 1 15 oz can of chickpeas; Sea salt and black pepper to taste; 2 Cups couscous; 2 cups of water (or broth for added flavor); 1 Cup Chopped Apricots; 1 Cup mixed fresh herbs (dill, mint, flat-leaf parsley); 1/8 C flaked almonds; 2 tablespoons Rumi Spice Harissa; 2-3 tablespoons warm water (adjust for desired consistency); 1/2 tablespoon olive oil; 1/4 teaspoon salt; 1 small clove garlic, minced; A squeeze of lemon juice (about 1/2 teaspoon)

RECIPES

Loaded Winter Vegetable Tagine with Ras el Hanout

Table of Contents

Loaded Winter Vegetable Tagine with Rumi Spices: A Perfect Cozy Meal for Winter

As winter wraps its chilly embrace around us, there's nothing more comforting than a warm, hearty meal to dispel the cold. Enter the Moroccan Vegetable Tagine, a perfect cozy meal for winter.

This is a vibrant, nutrient-packed dish that brings together the warmth of saffron, the earthiness of cumin, the aromatic blend of Ras El Hanout, and the kick from Harissa. This vegetarian dish is not only a treat for the palate but also a colorful feast for the eyes.

The Health Benefits of Rumi Spices

What truly sets this tagine apart are the Rumi spices: saffron, wild black cumin, Ras El Hanout, and Harissa. Each spice is not only chosen for its flavor but also for its health benefits.

Rumi Saffron

Known as the "sunshine spice," saffron is revered for its antioxidant properties and its ability to uplift mood, making it a perfect antidote to winter blues.

Wild Black Cumin

This spice is celebrated for its digestive benefits and immune-boosting effects, essential for warding off winter illnesses.

Ras El Hanout

The crown jewel of Moroccan spices, Ras El Hanout, includes turmeric, ginger, cardamom, and saffron, known for their anti-inflammatory properties.

Harissa

Made from chili peppers, Harissa adds not just heat but also a metabolic boost, thanks to its capsaicin content.

What is Ras El Hanout?

At the heart of Moroccan cooking lies Ras El Hanout, translating to "head of the shop," implying the best spices the seller has to offer. This blend is the cornerstone of Moroccan flavor, with each batch uniquely crafted to represent the rich tapestry of Morocco's culinary heritage.

Our blend includes: Turmeric, Ginger, Cinnamon, Nutmeg, Rumi Fennel, White Pepper, Rumi Coriander, Rumi Cumin, Cardamom, Rumi Saffron, and Cloves. Rumi Spice ensures that each spice in the blend is of the highest quality, offering an unparalleled depth of flavor that brings this recipe to life.

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Loaded Winter Vegetable Tagine

Servings

4-6

Cuisine

Morrocan

Ingredients

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1 pinch of Rumi saffron
4 cloves of garlic
2-inch piece of ginger
Olive oil
1 tsp Rumi wild black ground cumin
½ tsp ground cinnamon
1 tsp Rumi Ras El Hanout
1 Tb sun-dried tomato paste
5 Cups chopped mixed vegetables (eggplant, carrot, parsnip, tomatoes, red onion, squash, bell peppers)
1 15 oz can of chickpeas
Sea salt and black pepper to taste

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2 Cups couscous
2 cups of water (or broth for added flavor)
1 Cup Chopped Apricots
1 Cup mixed fresh herbs (dill, mint, flat-leaf parsley)
1/8 C flaked almonds

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2 tablespoons Rumi Spice Harissa
2-3 tablespoons warm water (adjust for desired consistency)
1/2 tablespoon olive oil
1/4 teaspoon salt
1 small clove garlic, minced
A squeeze of lemon juice (about 1/2 teaspoon)

Directions

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Saffron Infusion: Start by placing a pinch of Rumi saffron into a jug, covering it with 2 tablespoons of boiling water, and setting it aside to infuse.
Tagine: Drizzle olive oil on the bottom, then layer sliced garlic and ginger. Sprinkle with Rumi spices directly onto them.
Regular Pot/Dutch Oven: Heat olive oil over medium, then sauté garlic and ginger until fragrant. Add Rumi spices and sun-dried tomato paste, cooking for a few minutes.
Tagine: Layer vegetables and chickpeas over the spices, then pour saffron water over the top.
Regular Pot/Dutch Oven: Add chopped vegetables and chickpeas (with juice) to the pot, then add the saffron water.
Tagine: Cover with the lid and cook on a low heat (use a diffuser if on a stove) for 1.5 to 2 hours.
Regular Pot/Dutch Oven: Cover with a lid, simmer on low heat for about 45 minutes to an hour, or until tender.

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Preparation: Measure 2 cups of couscous into a large bowl. Boil 2 cups of water (or broth) and pour it over the couscous. Season with salt and pepper, then cover the bowl with a plate or lid. Let it sit for 10 minutes.
Final Touches: After 10 minutes, fluff the couscous with a fork. Stir in a mix of fresh herbs (dill, mint, flat-leaf parsley), 1/8 cup of flaked almonds, and 1 cup chopped apricots, ensuring these ingredients are well distributed throughout the couscous.

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Mixing: Combine 2 tablespoons of Rumi Spice Harissa powder with 2-3 tablespoons of warm water in a bowl, adjusting the water as needed to achieve your desired paste consistency.
Seasoning: Mix in 1 tablespoon of olive oil, ½ teaspoon of salt, 1 minced clove of garlic, and ½ tablespoon of lemon juice into the Harissa powder mixture. Stir well to combine.

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Prepare the Base with Couscous: Fluff the prepared couscous with a fork to ensure it's light and airy. Spread a generous layer of couscous on each serving plate as the base. The couscous acts as a bed to soak up the rich flavors of the tagine.
Add the Vegetable Tagine: Spoon the aromatic vegetable tagine over the center of the couscous. Ensure each serving gets a vibrant mix of vegetables and a good amount of the sauce to moisten the couscous beneath.
Top with Greek yogurt and Harissa: Serve a dollop of Harissa-spiked Greek yogurt directly on top of the tagine, allowing guests to mix it into their dish for a creamy, spicy kick.