Almond Saffron Maghrebi Tagine

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 1 inch piece of ginger, peeled and chopped
• 2 green chilis, halved lengthwise (I used 4 but add as much or little according to your taste)
• 1/8 teaspoon saffron
• 2 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1/2 a can of peeled tomatoes plus juice
• 5 halved cherry tomatoes
• juice of 1/2 a minneola or orange
• 2 tablespoons almond meal
• 2 teaspoons agave or 2 dates, chopped
• 1/2 cup carrots or butternut squash, chopped
• 1/2 cup green beans

Instructions

1. First, add a pinch of saffron to the hot broth – this can be done in the measuring cup.
2. Add the onion to a deep skillet and sauté until translucent. Add the garlic, ginger, chili pepper, cinnamon, coriander, and cumin and heat for about a minute until fragrant.
3. Add the canned tomatoes, cherry tomatoes, minneola juice, almond meal, agave, and saffron/broth. Bring to a boil, turn down the heat and allow to simmer for about 15 minutes. Add the vegetables and heat until cooked through.
4. Serve with fresh cilantro and chopped almonds over a bed of couscous.

Notes