Taste editor Lee Svitak Dean serves up an idea for tonight’s dinner table.
Serves 6 to 8.
Note: Tagine is a Moroccan stew named after the traditional heavy clay pot in which is cooked. Chickpeas are also called garbanzos; cooked ones are available in a can. From "Simply in Season," by Mary Beth Lind and Cathleen Hockman-Wert.
• 1 to 2 tbsp. vegetable oil
• 2 c. diced onion
• 6 garlic cloves, minced
• 1 tsp. peeled and minced ginger root
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 to 1 tsp. pepper
• 1/4 to 1 tsp. crushed hot chiles, optional
• 3 c. raw sweet potatoes, peeled and cut into 1-in. cubes
• 2 c. cooked chickpeas (see Note)
• 11/2 c. vegetable broth
• 1/2 medium head cauliflower, cut into 1-in. florets
• 2 c. peas
•Fresh cilantro, chopped, optional
In large soup pot, heat vegetable oil. Add onions and sauté until soft, about 4 to 5 minutes. Add garlic, ginger root, cumin, paprika, salt, pepper and chiles; cook and stir 1 minute.
Add sweet potatoes, chickpeas and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 5 minutes.
Stir in cauliflower, cover, and simmer until vegetables are nearly tender, about 12 minutes.
Add peas, cover, and simmer until hot, 2 minutes.
Serve over steamed couscous or rice, garnished with cilantro.
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