*  Exported from  MasterCook  *
 
                   Vegetable Tagine with Sliced Apricots
 
 Recipe By     : Basic Flavorings: Spices
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 4Spices                          Vegetables
                 2Eat-Lf
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        sweet potato -- partially cooked
                         cut into one-inch chunks
    1                    green bell pepper -- cut into strips
    1      pound         tomatoes -- concasser
                         --x--
      1/2  cup           split peas -- yellow, rinsed
                         (or red lentils)
    1 1/2  cups          vegetable stock
    1                    garlic clove -- crushed
    8      ounces        pearl onions -- cut to carrot size
    8      ounces        baby carrots
    1      pinch         cinnamon
    1      pinch         ground ginger
      1/2  teaspoon      cayenne
    1                    lemon -- juice only
    1      teaspoon      honey
    4                    dried apricots -- finely silced
                         **To serve:
      1/2  teaspoon      cumin seed -- toasted
                         steamed couscous -- such as
 
 Cook the potato or yam in microwave, steamer, or oven, as preferred. Let cool.
 
 Cut bell pepper into 1-inch rings; core. Then slice rings into strips.
 Blanch, peel, seed, and chop the tomatoes to measure 2 cups. Peel the
 potato and cut into 1-inch chunks. 
 
 In a sauce pan, place the peas or lentils, the stock, garlic and onions;
 bring to a boil and simmer, covered, for 20 minutes. 
 
 Stir in all the vegetables, spices, lemon juice, honey, and apricots.
 Return to a boil, add water if you want more sauce, and simmer for 15 to 20
 minutes more. 
 
 Sprinkle with the toasted cumin seeds and serve in large shallow bowl with
 room for steamed couscous.  
 
 Clare Gordon-Smith (1996) Basic Flavorings: Spices (Courage Books).
 Personal Collection of pat hanneman, THE KITCHEN PATh on
 http://wizard.ucr.edu/~phannema (Jun 1997)
 
 FYI - Ther tagine is named after the conical cooking pot used in North
 Africa.  It is lightly sauced (not heavily gravied.  A Moroccan tradition,
 it can be made with lamb, chicken, or vegetables.
 
 Tested with red lentils instead of yellow split peas, added broth to get
 more spicy gravy for the couscous. Good. Leftover: cinnamon dominates, but
 still good.  McServing 630 cals (4.5% ff) 3.5 g fat.
 Post to eat-lf by PATh June 1997  
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