INGREDIENTS
1 lb. sweet potato, peeled and cut into 1-inch chunks
1½ cups vegetable broth, divided
2 Tbsp. ghee or olive oil
6 small shallots, peeled and halved crosswise
1 red bell pepper, seeded and cut into 1-inch chunks
1 yellow bell pepper, seeded and cut into 1-inch chunks
2 tsp. minced garlic
1 tsp. grated ginger
2 Tbsp. honey or brown sugar
2 tsp. ras al-hanout
1 tsp. turmeric
¼ tsp. cayenne pepper
¼ tsp. kosher salt
¼ tsp. paprika
1 14.5-oz. can diced tomatoes, drained
1 15-oz. can garbanzo beans, drained and rinsed
½ cup pomegranate seeds
2 Tbsp. chopped cilantro
4 cups prepared couscous
PREPARATION
• Remove enough oven racks to make room for the covered tajine.
• Place the sweet potato chunks in a microwave-safe dish with Œ cup vegetable broth. Cover and microwave on high until the potatoes begin to soften, approximately 4 minutes. Set aside.
• Melt the ghee in a large skillet over medium-high heat. Add the shallots and saute 1 minute. Add the bell peppers and saute 4 minutes, until the shallots and peppers start to brown. Lower the heat to medium, add the garlic and ginger and saute another 30 seconds, until fragrant. Add the honey, ras al-hanout, turmeric, cayenne pepper, salt and paprika, stirring to coat the vegetables evenly.
• Pour the vegetable mixture and any pan drippings into an 11-inch tajine base. Layer the sweet potato chunks on top of the vegetables, followed by the tomatoes and garbanzo beans. Pour the remaining 1Œ cups vegetable broth over the top. Place the tajine lid on the base and slide the dish into the cold oven.
• Heat the oven to 300 degrees. Bake until the shallots and sweet potatoes are fork-tender, about 30 minutes.
• Serve in the tajine, garnished with pomegranate seeds and cilantro. Serve with prepared couscous on the side.
This article appears in November 2015.