Serves: 4
Total Calories: 261

3 tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
1 teaspoon minced fresh ginger
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
3 carrots peeled and cut into 1/2 inch pieces
2 medium turnips or half a 6 inch rutabaga, peeled and cut into 1/2 inch cubes
1 1/2 cups canned tomatoes chopped with liquid (or canned crushed tomatoes)
1 cup vegetable broth (or water)
2 tablespoons honey
2 medium or 3 small zucchini cut into 3/4 inch pieces
4 tablespoons lemon juice
1 cup canned chick peas
1/2 cup raisins
2 pinches saffron
1 teaspoon salt
4 tablespoons chopped cilantro (or parsley)

Cook onion, garlic, and ginger in olive oil over medium heat in large heavy pot. Sauté 3–4 minutes until soft. Add spices (minus the salt and saffron) and cook, stirring, about 2 minutes. Add carrots, turnips/rutabaga, and potatoes. Stir to coat with spices. Add tomatoes, broth, and honey. Bring to a boil, reduce heat to low, and cook covered at a simmer about 30 minutes, stirring occasionally. Add zucchini, lemon juice, chick peas, raisins, saffron, and salt. Cover again and cook another 20–30 minutes, stirring every so often. Serve piping hot over Saffron Jasmine Rice (p. 145), millet, or brown rice, and garnish with cilantro.

Note: Tagine can be any of various slow-cooked Moroccan stews often consisting of a meat (such as lamb or poultry) gently simmered with vegetables, olives, preserved lemons, tomatoes, prunes, onions, garlic, and spices like cumin, ginger, pepper, saffron, and turmeric. A tagine also refers to the earthenware cooking vessel with a cone-shaped lid in which the stews are traditionally cooked.

Nutritional Facts:

Serves: 4
Total Calories: 261
Calories from Fat: 90

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos