Moroccan Tagine With Harissa

  1. Heat half the oil in a large saucepan. Add the red and white onions, turmeric, cumin, coriander, cinnamon, and chile and cook gently for 10 minutes until the onions are softened and translucent. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the apricots, raisins, olives, potato, and carrots. Continue cooking slowly for about 45 minutes, until the carrots are tender.
  2. Heat the remaining oil in a wok or skillet, add teh cabbage, and stir-fry until just starting to soften. Add to the saucepan, then add the cooked chickpeas and bring to a boil. Stir in the parsley and cilantro and season with salt and pepper to taste.

chickpea tagine, olive oil, red onion, white onion, ground tumeric, cumin seeds, coriander seeds, ground cinnamon, red serrano chile, tomatoes, tomato paste, dried apricots, raisins, black olives, baking potato, carrots, green cabbage, chickpeas, parsley, cilantro, salt, couscous fritters

Taken from www.epicurious.com/recipes/member/views/moroccan-tagine-with-harissa-1205069 (may not work)

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