Tagine is to Morocco as apple pie is to Thanksgiving Day in the United States. This is a lovely, healthy dish. It is generally cooked over a burner in a covered terra cotta container, and it shows up in nearly every corner of this North African country more regularly than sandstorms across the Sahara Desert.

Whether served as a vegetarian dish or loaded with chicken, sausage or lamb, it remains a crowd-pleaser, whether at home or in a restaurant.

Tagine in your kitchen

Ingredients

• Two large carrots, peeled and cut into 3-inch strips
• Two large russet potatoes, peeled and cut into 3-inch strips
• One large sweet potato, peeled and cut into 3-inch strips
• 4 tablespoons extra virgin olive oil, half for cooking and half as a condiment
• Two medium yellow onions, peeled and medium-chopped
• Eight to 10 garlic cloves, peeled and minced
• Harissa spice blend to taste, about 1 tablespoon
• Salt to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric 
• Two large tomatoes, sliced
• 1/2 cup dried apricot, chopped
• 1 quart homemade broth
• 2 cups cooked chickpeas
• Juice of one lemon
• Handful fresh parsley leaves, for garnish

Preparation

Parboil the carrots and potatoes. Set aside to stack around the remaining vegetables and meat in an attractive display — in a tagine or clay dish — for serving. 

In a large clay pot or Dutch oven, warm the olive oil over medium heat until just simmering. Add in onions and increase heat. Saute for 5 minutes, tossing regularly.

Add in garlic, meat and remaining veggies — or cook without meat as a vegetarian meal. Season with salt and spices. Toss to combine. Stir in chickpeas and cook on low heat.

Saute for 5 minutes on medium heat, mixing regularly with a wooden spoon.

Add tomatoes, apricot and broth. Season again with just a small dash of salt.

Transfer to an oven dish, stack the carrots and potatoes around the sauteed preparation like a crown, and place in the oven at 350 degrees Fahrenheit for 20 minutes or until all the vegetables are cooked through and tender.

Squirt lemon juice and cover with fresh parsley and your best olive oil. Adjust the seasoning to your taste, adding more salt or harissa as desired. Finally, serve hot with your favorite bread, couscous or rice. 

This is a fun, healthy dish which will please family or guests.

David Campiche is a potter, poet, writer and lifelong resident of the Long Beach Peninsula.