Hey Jean! How could this be bad for you????
Vegetable Tagine
2 to 3 tbs olive oil
2 onions halved and sliced with their grain
4 garlic cloves, chopped
1 oz fresh ginger peeled and chopped
1 or 2 red chiles, seeded and chopped
1 tsp cumin seeds
1 tsp paprika
2 good sized potatoes, peeled and thickly sliced
2 good sized carrots, peeled and thickly sliced
2 1/2 cups chicken or vegetable stock
2 1/2 cups fresh shelled or frozen peas
1 bunch of cilantro coarsely chopped
3 to 4 tomatoes, sliced
1 tbs butter
salt & pepper
Couscous or bread for serving
Heat the oil in a tagine (or heavy bottom, flameproof casserole) add the onions and cook over medium heat, stirring frequently, for 2 to 3 minutes until they begin to color. Add the garlinc ginger and chiles and cook stirring for 1 to 2 minutes. Stir in the cumin seeds and paprika, then toss in hte potatoes and carrots. Pour in the stock and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until the potatoes and carrots are tender but still firm. Season with salt & pepper to taste.
Preheat the oven to 400 f if using a tagine, or 350 if using a casserole.
Toss in the peas and half the cilantro. Arrange to tomato slices over the top and dot with the butter. Re-cover and cook for an additional 5 to 10 minutes.
Alternatively, transfer the tagine or casserole, uncovered to the oven and bake for 10 minutes if using a tagine, or 15 minutes if using the casserole, until the tomatoes are browned on top.
Garnish with the remaining cilantro and serve hot from the tagine.
This is from "Moroccan - A culinary journey of discovery" It looks amazing - and would taste so good on a blustery day like today.