Ease of Preparation: Medium
Yield: serves 4-6, as a main
Ingredients:
- 1 large onion, chopped
- 4 cloves garlic, finely chopped or pressed
- 3 tablespoons (45 ml) olive oil
- 2 green chilies, chopped
- 1 teaspoon (5 ml) ginger
- 1 teaspoon (5 ml) turmeric
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- ¾ teaspoon (3.75 ml) ground cinnamon
- ½ teaspoon (2.5 ml) ground cardamom
- Salt and pepper
- 4 carrots, large dice
- 3 cups (710 ml) vegetable stock
- 1 tablespoon (15 ml) honey
- 2 cups (470 ml) soaked (overnight) butterbeans (giant Lima beans), drained
- ½ cup (120 ml) chopped dried apricots
- 2 tablespoons (30 ml) chopped parsley
- 2 tablespoons (30 ml) chopped cilantro
- More chopped parsley and cilantro, to garnish
- Sliced bread, to serve (optional)
Method:
In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for 2-3 minutes, until translucent.
Add the green chilies, ginger, turmeric, cinnamon, coriander, cumin, cardamom, and season with salt and pepper. Toss for 1 minute, until aromatic.
Add the carrots, soaked beans, and vegetable stock and bring to a simmer, reduce heat to low, cover, and cook until the carrots are almost ready, about 1 hour.
Stir in the apricots. Continue simmering about 5-7 minutes, until the beans are heated through, and the sauce is reduced and thick. Stir in parsley and cilantro.
Serve hot with more chopped parsley and cilantro, to garnish. Optional: serve with sliced bread.