Get the Recipe: Stone Pot Vegetable Tagine

If you haven’t already discovered the beautiful and unique, handmade stone cooking pots available at Wise Cicada, this recipe from renowned chef, Rene Archner provides a chance to see how you can use them to sustain and support your household through the winter.

Stone Pot Vegetable Tagine

Recipe by Chef  – RENE ARCHNER

Serves 6
Prep time 30 Mins – Cook Time 2 Hours
Gluten Free – Vegan

Ingredients:

2 small onions, diced
2 cloves garlic, grated
3 tablespoons olive oil
1 teaspoon fresh grated turmeric
1/2 teaspoon chilli powder
2 teaspoons grated fresh ginger
1 cinnamon stick
2 medium carrots, thickly sliced
or 2 yellow beets, chopped
200 g frozen peas, defrosted
2 cups vegetable stock or bone broth
390 g pumpkin, cut into small cubes
250 g cauliflower, cut into small florets
1/4 preserved lemon, minced
2 oranges, juice only
425 g can chickpeas, drained
pinch saffron threads
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon sea salt to taste

Method:

Heat 2 tablespoons of the oil in a small pan. Add the diced onions and grated
garlic and lightly brown over medium heat until the onions are soft.
Fill your stone pot with the chopped vegetables. Add the glazed onions and
garlic. Pour the stock and orange juice over, add salt, spices and preserved
lemon, stir well.

Set your oven temperature on ‘Bake’ to 120° C and place pot with its lid on
into oven on the lowest rack . After 15 min increase the temperature to 140°
C. Bake for another 15 min then increase to 160° C for 30 min. Stir in the
drained chick peas. Continue baking at 160° C for another 30 min. Turn off
your oven.

Taste your tagine, adjust the flavours if necessary and let rest for another 30
min.

Serve with quinoa or couscous. Place a bed of couscous/quinoa on each serving
plate and top with the vegetables and ample sauce. Sprinkle with freshly
chopped parsley and cilantro.

NOTES

This recipe is written and tested for using a stone pot in an oven. It will
work as well on a low to medium (NOT high) gas burner. When using a
stove top gas burner the cooking time might slightly decrease.
Be careful not to expose your pot to sudden temperature changes.

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