Moroccan Vegetable Tagine with Stewed Fruit

  • 2 bunches rainbow chard; roughly chopped
  • 1 large onion; diced
  • 5 cloves garlic; sliced
  • 1 tsp. ground cinnamon
  • 1 tsp. dried ground ginger
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 3 Tbsp. all purpose flour
  • 1 -14oz can crushed tomatoes
  • 2 cups vegetable stock
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried prunes, chopped
  • 1/2 cup raisins or dried currants
  • 2 bay leaves
  • Kosher salt and fresh cracked black pepper
  • 2 cans garbanzo beans, rinsed
  • Cilantro for garnish
  • 1 cup blanched almonds, toasted lightly

Preheat your oven to 325°F. In a large earthenware tagine, heat the oil over high heat and add the onions and chard. Cook until the onions are nicely golden brown, and the chard is softened and fragrant. Add the garlic and cook one minute more. Add the spices and flour, mixing the mixture well to make sure that all the spices and flour become incorporated and evenly coat the vegetables. When the mixture becomes very fragrant add the stock and tomatoes. Stir well, scraping the bottom of the pan to make sure nothing is sticking. When the mixture simmers, add the dried fruit and bay leaves. Mix well, cover and place in the oven for 30-45 minutes or until thickened. Add the garbanzo beans and season to taste with salt and pepper and serve hot garnished with cilantro leaves and toasted almonds

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