Handcrafted in Colombia, this beautiful tagine is formed from local clay then burnished with a stone. Effortlessly timeless, this tagine pairs nicely with our other unique La Chamba pieces such as our round salt pig, triple condiment vessel, and/or our chargers. Feeling adventurous? Go a step further and fill this piece with a Moroccan-inspired Vegetable Tagine. 

This Moroccan Vegetable Tagine is one of our new favorite one-pot meals. This recipe is packed with warm, natural Moroccan flavors AND is Vegan. Slowly simmered and full of sweet and savory tastes, this recipe is just what you need for a Mediterranean-inspired meal. Traditionally, tagine is cooked in a clay pot like our La Chamba Tagine, wide at the bottom and topped with a narrow, cone-shaped cover. 

This simple vegetable tagine begins with a few common ingredients: potatoes, carrots, onions, and garlic. 

Chopped dried apricots are responsible for the subtle sweetness in this hearty vegetable tagine. To balance it off, tangy tomatoes, and a hint of lemon juice 

The main spice used in this easy vegetable tagine recipe is an all-natural unique blend of three types of chili, along with sumac, caraway, fennel, and more... This spice is called Harissa. Add a little cinnamon, and a touch of turmeric to add some flavor depth. 

What you'll need:

¼ cup Private Reserve extra virgin olive oil, more for later

2 medium yellow onions, peeled and chopped

8-10 garlic cloves, peeled and chopped

2 large carrots, peeled and chopped

2 large russet potatoes, peeled and cubed

1 large sweet potato, peeled and cubed

Salt

1 tbsp Harissa spice blend

1 tsp ground cinnamon

½ tsp ground turmeric

2 cups canned whole peeled tomatoes

½ cup heaping chopped dried apricot

1-quart low-sodium vegetable broth (or broth of your choice)

2 cups cooked chickpeas

1 lemon, juice of

Handful fresh parsley leaves

• Start by drizzling a generous amount of olive oil in a large pot over medium heat until simmering. Next, you'll add onions and increase your heat to high and saute for 5 minutes (toss regularly).
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• Add your garlic and other chopped veggies to this mixture. Season with salt and pepper.
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• Mix regularly on medium-high heating and cook for 5 to 7 minutes.
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• Add broth and season with other spices.
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• Cook for 10 more minutes keeping the heat on medium-high. After the time is up, reduce heat, cover, and simmer for another 20 to 25 minutes or until veggies are tender.
• Then stir in chickpeas and allow them to cook another 5 minutes on low to medium heat.
• Lastly, stir in lemon juice, transfer to your AWE tagine, and garnish with fresh parsley.
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Bon Appetite!

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