This month’s recipe comes from Craft Lake City marketing team member Mariessa Maughan. Mariessa has been a part of the Craft Lake City team for several years now. She is a great asset to Craft Lake City and when we asked for a recipe, she enthusiastically let us have this one.
Berber Tagine
Ingredients:
3 carrots peeled, sliced
3 potatoes peeled, sliced
2 medium onions peeled, chopped
3 cloves of fresh garlic, minced
14 oz. can of diced tomatoes with juice
3 tbsp. olive oil
1 butternut squash
1/4 cup fresh lemon juice
1 cup vegetable broth
1 small can garbanzo beans with juice
1/2 tsp. salt
1/2 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. ginger
Dash of cayenne pepper
1/4 cup chopped cilantro
Heat the olive oil in a large skillet over medium heat, sautée the potatoes, carrots, onion and garlic for 15 minutes, until lightly browned
Mix the squash, garbanzo beans, tomatoes with juice, vegetable broth, and lemon juice into the skillet. Season with salt, coriander, turmeric, ginger and cayenne pepper
Bring the mixture to a boil, and continue cooking for 30 minutes until vegetables are tender, garnish with chopped cilantro. Serve with warm bread or couscous.