PP Spring Moroccan Tangine

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Chef:  Cathy Katin-Grazzini
Makes:  4-6 servings
Prep Time:  1 ½ hrs
Cooking Time:  45 min
Total Time:  2 hrs 15 min




  • 1 lg red onion, medium dice
  • 3-4 large garlic cloves, minced
  • 1 T grated fresh ginger (about 1”)
  • 2 T Ras el hanout spice blend or to taste (widely available online, Kroger or Whole Foods)
  • 1 medium sweet potato, diced
  • 2 medium carrots, diced
  • Handful of mint leaves, cut in thin ribbons (herb shears are great for this)
  • 2 c unsalted veggie broth
  • 2 T tomato paste
  • Small pinch of saffron filaments (10), toasted lightly, crumbled & soaked in a little veggie broth for 30 minutes.
  • 3 c cooked chickpeas
  • ½-t pf Aleppo pepper flakes or ground Kashmiri peppers or to taste
  • ½ lb baby Morelli or violetti artichokes (if you can find them), halved or quartered with outer leaves and tips removed, soaked in water with vinegar, lime or lemon juice (prevents discoloration) until use, OR 1 pkg frozen or canned artichoke hearts, quartered
  • Juice from 1 lemon
  • 1-2 t ground sumac or to taste (optional)
  • 1 lb asparagus, tough lower stalk removed, cut in ½” sections
  • 1/2c flavorful whole green olives (e.g. taggiasca, cerignola, picholine, etc.)
  • 1 c sweet peas, fresh or defrosted
  • ½ c dried apricots, soaked 10 minutes in water, quartered
  • ¼ c golden raisins or 1/8 c Indian lack raisins, soaked 10 minutes in water
  • ½ c unsalted shelled pistachios, rubbed in a towel to loosen/remove skins
  • 2 t sea salt to taste


  • Zest from 3 lemons
  • Handful of cilantro leaves, whole
  • Handful of parsley leaves, whole
  • Sumac
  • Alleppo or Kashmiri pepper flakes or powder


  1. Toast & soak saffron (if using).  Dry sauté onion in hot deep skillet over medium flame with a pinch of salt until onion has released its moisture & begun to carmelize, 3-4 min
  2. Add garlic and ginger
  3. Cook for a minute & deglaze pan with a minimal amount of broth.  
  4. Add sweet potato, carrot, raw artichokes (if using), ras el hanout & mint.  
  5. Sauté several minutes.
  6. Dissolve tomato past in broth.
  7. Add saffron and its water to the broth mixture and stir into skillet. 
  8. Add chickpeas and chili powder flakes.
  9. Cook 1 minute.
  10. Add lemon juice & sumac, if using, tasting as you go to not overdo the acidity.  
  11. Add asparagus.
  12. Wait 1 minute for thin asparagus, 2-3 minutes for thicker stems
  13. When carrots, artichokes and sweet potatoes are softened, add olives, peas (if fresh), artichokes (if frozen or canned) and fruits.
  14. Salt to taste. 
  15. Cook another minute and correct all seasonings as needed (acidity, spice, heat and salt).  Add pistachios and peas (if defrosted) and cook for final minute.
  16. Serve with your favorite whole wheat khobz flatbread, couscous or your favorite whole grain or warmed plates.
  17. Garnish with lots of lemon zest, parsley and cilantro leaves, and if you like, (for a little more heat and color), sprinkle on Aleppo.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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