Spiced Vegetable Tagine
Adapted from Wlliams Sonoma Essentials of Mediterranean Cooking
6-8 saffron threads
2 tbsp evoo
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp cinnamon
1 butternut squash, about a 1/4 pound- peeled, seeded, and cut into 1 inch cubes
1/2 cup peeled, cubed carrot
1 large ripe tomato, halved, seeded, and chopped (or 1/2 can diced)
3 tbsp dried currants
1 tbsp honey
sea salt and freshly ground pepper
1 large sweet potato, peeled and cut into 1 inch cubes
In a small bowl, combine saffron with 1 tbsp warm water and let soak for 10 mins.
In a tagine or dutch oven over medium heat, warm the evoo. Stir in the ginger, turmeric, and cinnamon and cook, stirring often, until fragrant, about 30 seconds. Add the squash, carrot, tomato, currants, honey, and fafrom with it’s soaking liquid. Pour in 3/4 cup water. Season to taste with salt and fresh pepper. Bring to a boil, cover and simmer for 10 minutes. Add sweet potato to the pot, re-cover, and cook until the vegetables are tender but still hold their shape, about 25 minutes.
Serve hot, directly from the pot, with couscous.