Date, Fig and Cinnamon Tagine
Recipe: #12134
February 21, 2014
Categories: Side Dishes, Gluten-Free Heart Healthy, Low Fat, No Eggs, Vegetarian, more
"From the cookbook; " World Food Cafe' and Vegetarian Bible""
Ingredients
Nutritional
- Serving Size: 1 (1138.1 g)
- Calories 1137.7
- Total Fat - 29.3 g
- Saturated Fat - 9.2 g
- Cholesterol - 30.5 mg
- Sodium - 278.9 mg
- Total Carbohydrate - 197.3 g
- Dietary Fiber - 24.8 g
- Sugars - 63.7 g
- Protein - 35.7 g
- Calcium - 585.6 mg
- Iron - 15.4 mg
- Vitamin C - 149.3 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Layer the vegetables, dates and figs, in the bottom of a saucepan or heavy pot,in the order listed-dot with butter.
Step 2
Combine the pepper, ginger, ground cinnamon, saffron, turmeric, honey and 8 ounces of the warm water -- pour over the vegetables. Add salt to taste, the broken cinnamon sticks and another 8 ounces of warm water.
Step 3
Cover the pot, bring to a boil - then reduce the heat to simmer and cook until the vegetable are very soft - 30 minutes to 1 hour.
Step 4
Meanwhile, saute the almonds in a little butter until golden and dry roast the sesame seeds in a small pan until golden.
Step 5
Serve the tagine garnished with the almonds and sesame seeds - good with crusty bread.
Tips
No special items needed.