Moroccan Vegetable Tagine with Basmati
Warm notes of cinnamon, cardamom, and ginger are part of this complex Moroccan-inspired vadouvan spice mix made special for this chickpea and vegetable tagine. Sweet bits of dried apricot and crunchy toasted almonds embedded in the rice make this a feast for the senses.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Red Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Eggplant
1 0.5 lb
Roma tomato
9 4.5 oz
Cilantro (Organic)
.5 0.25 oz
Kennebec Potatoes
12 6 oz
Protein & more
Chickpea
2 1 Can
Kalamata olives
1 0.5 oz
Dried apricots
3 1.5 oz
Almond slices
1 0.5 oz
Basmati rice
1 0.5 cup
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Allspice
1/8 0.065 teaspoon
Cardamom powder
1/8 0.065 teaspoon
Cayenne powder
1 0.5 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cloves
1/4 0.125 teaspoon
Coriander powder
1 0.5 teaspoon
Cumin powder
2.5 1.25 teaspoon
Fenugreek, ground
1/2 0.25 teaspoon
Garlic powder
1/8 0.065 teaspoon
Ground ginger
1 0.5 teaspoon
Mustard powder
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Onion powder
1/8 0.065 teaspoon
Sweet paprika
1 0.5 tablespoon
Black pepper
1/8 0.065 tablespoon
White Pepper
1/4 0.125 tablespoon
Prep ahead (optional)
a. Rough chop tomatoes, reserving juices. b. Peel carrots; ½” dice. c. ¼” dice red onion. d. Cut eggplant into 1” pieces. e. Mince cilantro leaves and stem. f. Cut potatoes into ½” pieces. g. Mince garlic.
Instructions
1
Make basmati rice:
a. In medium sauté pan over medium-high heat, add almonds. Toast until golden, about 2 minutes. Watch carefully to avoid burning. Remove from pan and set aside.
b. In small saucepan over medium-high heat, add 2 tsp olive oil. Add half of garlic (mince, reserve remaining portion for tagine), half of red onion (¼” dice, reserve remaining portion for tagine), and pinch of salt. Cook until onion is translucent, about 2 minutes.
c. Add basmati rice and stir to combine. Add 1 cup water (scant 1 cup for 2-person portion) and stir. Bring to a boil, then reduce heat and cook, covered, over low heat until tender, about 15 minutes.
d. Add dried apricots (very small dice) and toasted almonds to rice. Stir to combine.
2
Make vegetable tagine:
a. Drain and rinse chickpeas. Set aside.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add eggplant (1” pieces) and sear on all sides. Remove from pan and set aside.
c. In same pan, add remaining garlic (mince), remaining red onion (¼” dice), and carrots (peel, ½” dice or coins); cook until onion is translucent, about 2 minutes.
d. Add seared eggplant, olives (whole), chickpeas, potatoes (½” pieces), roma tomatoes with juices (rough chop), and Moroccan vadouvan spice mix; stir to combine.
e. Reduce heat to medium and let simmer until vegetables are fork-tender and liquid dissipates, about 10 minutes. If pan starts to dry out, add ¼ cup water.
3
Serve:
a. Divide basmati rice among plates or bowls.
b. Top with heaping spoonfuls of vegetable tagine.
c. Garnish with cilantro (rough chop or mince leaves and stems).
Chef's notes
To avoid overly sticky rice, a good practice is to add dry rice to a colander or strainer and rinse with cold water until water runs clear. This helps rinse away the starches, and the result is fluffier rice.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX