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Moroccan Tagine

½ carrot, sliced thin
½ medium onion, sliced thin
4 large Swiss Chard fronds, torn or cut into strips
½ sweet potato, baked in the microwave and cut into medium-sized pieces
2 cloves garlic, diced
½ of a 15 oz. can of chickpeas, drained and rinsed
1/4 cup golden raisins
2 or more tbsp. olive oil
1 cup vegetable broth
¼ – ½ cup water

Spices:
1 ½ tsp. coriander
1 ½ tsp. cumin
1 tbsp. hot curry powder
1 tsp. curry powder
1 tsp. Cilantro
1 tsp. paprika
1/2 tsp. turmeric
pinch of saffron (if available)
Dash of nutmeg
1 tbsp. honey
Salt & pepper (to taste)

1) In large saucepan, heat 2 tbsp. olive oil. Add onion and sauté a few minutes. Add carrots and sauté a few more minutes.

2) Add all spices except honey. Add garlic. Sauté a few minutes.

3) Add vegetable broth and water. Bring to a quick boil, then reduce heat and simmer about 5 minutes on medium-low heat. Add honey and stir.

4) Add sweet potato and Swiss chard and sauté a few minutes. Stir in chickpeas and raisins. Simmer about 5-10 more minutes.

5) Serve with quinoa, couscous or Basmati rice and garlic naan.

Serves Two

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