This is one my favorite dishes. The combination of sweet and savory flavors with all of the vegetables make me happy. I sometimes substitute ingredients with whatever I have in the house. This recipe includes my favorite combination for this dish.
Add olive oil the base of the Tagine, spread it around with a basting brush to coat coat the bottom and sides. The oil will prevent sticking.
Dice the onion. Spread the onion evenly across the Tagine base.
Add the tomato on top of the onions in the center. You can leave it whole, I like to cut it into quarters.
Rough chop the sweet potato. Traditional the potato is cut in thin wedges. I find you can use more potato and still evenly cook the potato if it is chopped.
Your onion, tomato and potato should look like this:
The Cilantro adds a wonderful flavor and the moisture released during cooking helps cook the potato and cauliflower.
Cut the cauliflower florets from the stem. Slice the florets into 1/3 inch slices.
Add spices, bay leaves and cinnamon.
Bay Leaves
Cinnamon
I like to slice the olives into thirds. I also prefer the prunes chopped.
Sweet
Savory
Add the peas or fava beans and then the parsley.
It is beautiful, it will look like this:
Top with olive oil. Put the top (cone) on. If it fits snug, apply a little pressure and gently turn the top until the top is resting on the base.
Cook for 40 minutes or until the potatoes and cauliflower or at the preferred tenderness. Remove the Top.
Gently stir everything together. Spoon into a bowl.
