Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked. Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.
Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.
This particular recipe can be switched around a number of different ways:
- Make it vegan by skipping the chicken and using only the garbanzo
- Use lentils instead of garbanzo
- Use chicken only or fish or shrimp
- Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy