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A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer.
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1⁄2 teaspoons turmeric
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 medium carrots, peeled and sliced
- 2 cups water
- 1 lb butternut squash or 1 lb sugar pumpkin, peeled and cut into 1-inch cubes
- 1 lb sweet potato, peeled and cut into 1-inch cubes
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 teaspoons harissa (to taste)
- 3⁄4 cup raisins or 3⁄4 cup dried cherries
- 3 teaspoons honey
- kosher salt and black pepper, to taste
- fresh parsley leaves, for garnish
- lemon wedge, for serving
- In a small frying pan, heat the oil and add onions. Cook gently for 5 minutes, then add garlic, turmeric, ginger and cinnamon. Cook, stirring, for 2 minutes until the paste becomes slightly aromatic. Transfer mixture to the base of a large tagine.
- Add carrots and water, stir, and cover the tagine. Cook for 10 minutes. Add squash, sweet potato, chickpeas, harissa, raisins and honey, plus salt and pepper to taste. Cover and simmer until vegetables are tender. Garnish with parsley leaves, and serve with couscous and lemon wedges to squeeze over the vegetables.