Viognier's Vegetable and Sun-Dried Tomato Tagine
Ingredients:
| 1 cup |
Olive oil |
| 4 |
Onions, finely diced |
| 10 |
Garlic cloves, minced |
| 3 T. |
Cumin, ground |
| 1 T. |
Turmeric |
| 1 T. |
Cayenne pepper |
| 10 cups |
Tomato Juice |
| 4 cups |
Sun-Dried Tomato Halves, oil packed |
| 30 |
Prunes, pitted |
| 5 |
Russet potatoes, peeled, sliced 1/4 inch |
| 10 |
Carrots, peeled, sliced 1/4 inch |
| 5 |
Japanese Eggplant, sliced 1/4 inch |
| 5 |
Zucchini, sliced 1/4 inch |
| 2 cups |
Black olives, pitted |
| 5 cups |
Cooked Chickpeas |
Method:
- Preheat oven to 350 degrees.
- Heat the oil in a large rondeau. Add the onion and garlic, stirring often about 5-7 minutes. Add the next 3 ingredients, stir constantly about 2 minutes.
- Add the next 3 ingredients, simmer for about 15 minutes. Stir in remaining ingredients and season with salt and pepper. Add just enough water to cover vegetables.
- Cover the rondeau and bake approximately 45-60 minutes.
- Serve with cous-cous. Approximately 17 servings.
Source: Chef Keith Hammerich, CCSF
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