Vegetable Tangine

By khojnicki

Ingredients

• lb trimmed vegetables such as:
• 4 1/2 c Mourad's Spiced Tomato and Herb Braising Sauce
• Cipollini onions
• Yukon gold potatoes
• Baby carrots
• Cauliflower
• Turnips
• Fennel bulbs
• Cooked chickpeas
• Raisins
• Paper thin slices vegetables for garnish
• Sea salt for sprinkling

Preparation

Step 1

In a saucepan over medium heat, simmer braising sauce, stirring often to prevent scorching, until reduced by one fourth, 20-30 mins. Remove from heat.

Position rack in bottom of the oven; remove other racks. Preheat oven to 325 degrees F.

Layer vegetables in tangine, starting with the onions, placing the larger vegetables in the bottom. Add the chickpeas and raisins in the middle.

Pour the braising liquid over the vegetables. Put tangine on heat diffuser over medium high heat. Bring to a simmer. Place tangine on baking sheet. Cover with lid. Transfer to oven. Cook until vegetables are tender, 1 hour. Remove lid and garnish with raw vegetables. Sprinkle with sea salt.