North African-Inspired Tagine Recipe
Serve this luscious, hearty stew as-is, or over the steamed grain of your choice (quinoa, rice, millet, couscous), over mashed cauliflower, or with flatbread if you wish. Includes directions for how to make this healthy tagine recipe in your Slow Cooker or Instant Pot, also. If you'd like to make a vegetarian tagine leave out the meat and add 2 cups of cooked chickpeas, instead. You can also add cauliflower florets, or cubed sweet potatoes to make it heartier and even more vegetable packed!
- 1-2 lb boneless beef or lamb, cut into 2" pieces Use an affordable, flavorful cut such as chuck or shoulder, or leg or shank (Feel free to also use meat on the bone, you may just have to cook it longer. Although not traditional, you can also use pork or chicken as well.)
- 1 jar Mesa de Vida North African cooking and seasoning sauce
- 1 cup low sodium broth
- 1 eggplant cubed
- 1 zucchini cubed
- 1 cup green olives optional
- 1/4 cup golden raisins, regular raisins, or diced dried apricots optional
- 1 can 1 can chickpeas, rinsed and drained, or 1-2 potatoes, peeled and diced optional
- Salt and hot sauce (harissa is great in this) to taste Optional
Oven directions: Place all of the ingredients in a large oven-safe dish, stir to combine. Cover tightly with foil and bake in a 325 preheated oven for 2 hours.
Crockpot directions: Place all of the ingredients in a large oven-safe dish, stir to combine. Cover and cook on low for 6-8 hours.
Instant Pot directions: Place all of the ingredients into the pressure cooker and cook according to the recommended times according to the cut of meat you're using. Using diced boneless meat? Everything should be cooked to tender perfection in about 15 minutes.
Stir and enjoy!