Page 104 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

¼ cup extra-virgin 1. In a medium pot or Dutch oven, heat the olive
olive oil, plus more oil over medium heat until it is just shimmering.
for serving
Add the onions and increase the heat to medium-
2 medium yellow high. Sauté for 5 minutes, tossing regularly.
onions, peeled and
chopped 2. Add the carrots, russet potatoes, sweet potato,

2 large carrots, and garlic. Season with the salt and spices and DINNER
peeled and chopped toss to combine evenly. Cook for 5 to 7 minutes,
mixing regularly with a wooden spoon.
2 large russet
potatoes, peeled and 3. Add the tomatoes, apricots and broth. Season
cubed again with just a small dash more salt.

1 large sweet potato, 4. Cook for 10 minutes, keeping the heat on
peeled and cubed
medium-high. Then reduce the heat to low, cover
8–10 cloves garlic, and simmer for another 20 to 25 minutes, or until THE MEDITERRANEAN REFRESH
peeled and chopped
the veggies are tender.
1 tsp. salt
5. Stir in the chickpeas and cook another
1 tbsp. harissa spice 5 minutes. Stir in the lemon juice and fresh
blend parsley. Taste and adjust the seasoning, adding

1 tsp. ground more salt or harissa spice blend according to your
coriander preference.

1 tsp. ground 6. Transfer the tagine to serving bowls and top
cinnamon
each serving with a generous drizzle of extra-
½ tsp. ground virgin olive oil. Serve hot with your favorite bread,
turmeric couscous or rice. Enjoy!
2 cups canned
tomatoes, chopped
NUTRITION DATA FOR 1 SERVING:
heaping ½ cup
chopped dried Calories 448kcal Sodium 405mg
apricots Total Carbohydrates 60g Potassium 785mg
Protein 16g Dietary Fiber 8g
1 quart low-sodium Total Fat 18g Sugars 22.5g
vegetable broth (or Saturated Fat 2g Vitamin A 4% Daily Value
broth of your choice) Polyunsaturated Fat 8g Vitamin C 8% Daily Value
2 cups cooked Monounsaturated Fat 4g Calcium 28% Daily Value
chickpeas Trans Fat 4g Iron 10% Daily Value
Cholesterol 2mg
1 lemon, juiced

handful of fresh
parsley leaves

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