Orange Tagine with Peaches


This vegan orange tagine with peaches is a homey dish, full of sweet and earthy flavours like yams, pumpkin, chickpeas, harissa, raisins and peaches. Make your home smell like a trip to Marrakesh with this authentic Moroccan dish!

– 3 TBs olive oil or a pat of coconut oil – 1 large onion or 2 small ones – 2 garlic cloves finely chopped – 1- inch piece of ginger finely grated – 1 15- oz can chickpeas – ½ cup golden raisins – 1 teaspoon harissa

– 500 g pumpkin – 2 yams cut into ¾-inch pieces – 2 potatoes cut into ¾-inch pieces – ½ lb 250g carrots, cut into rounds – 1 15- oz can California cling peaches quartered – 2 cups water or vegetable broth

– 1 heaping tablespoon ground cumin – 1 teaspoon paprika – 1 cinnamon stick – 2 whole chillies – zest of one lemon – chopped parsley for serving – lemon wedges for serving – couscous for serving (optional) – Yogurt for serving (optional)

Preheat oven to 350F. In a heavy-bottomed pan or a dutch oven, sauté onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to colour.

Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.

If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.

Bake at 350F for 45 min (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 min.

Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.