Tajine Bil Khodar (Vegetable Tagine)

This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  preserved lemons, in water (can be made ahead of time or purchased)
• 1  teaspoon olive oil
• 2 1⁄3 cups yellow onions, finely chopped
• 2  cups vegetable broth, boiling
• 1  cup hot water
• 1⁄4 cup lemon juice
• 1  teaspoon ras el hanout spice mix
• 1⁄4 teaspoon kosher salt
• 1  lb carrot, peeled and chopped into 1 inch pieces
• 1⁄2 lb turnip, peeled and chopped into 1 inch pieces
• 1⁄2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks
• 1⁄2 lb sweet potato, peeled and cut into 1 1/2 inch chunks
• 1  teaspoon ground cinnamon
• 1 (9 ounce) package frozen artichoke hearts, thawed

Directions

1. Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
2. Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.