This tagine is simply outstanding—a perfect balance of flavors. Made with onions, carrots, turnips, sweet potato, chickpea...
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This is a very simple recipe that I tweaked just a little bit, using less chick peas, slightly more carrots and more olives, and slightly less chile flakes.
I knew that it was a success because it tasted exactly like the tagines served in Moroccan restaurants.
Thank you Rouxbe!!
Oh, good question. I only buy tempeh slabs (usually soy and whole grains), which you can use to make "patties" , meatballs or just to replicate ground meat (pulse in a food processor for a few seconds).
I have access to a few local brands where I live, but I'm not sure what you have in Canada where you live. I like to braise tempeh in chunks or crumble it in to other dishes to add body. Cheers!
I served this dish at a dinner party. The guests are big meat eaters. They loved it. I got an email the next day telling me I out did myself. It is beautiful, healthy and very delicious. I had it again tonight and will be serving it again to 4 other meat eater dinner guests. I serve it with Israeli couscous with toasted pinenuts and preserved lemons. I follow the recipe exactly. Why mess with perfection. Thank you Rouxbe.
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