Vegetable Tagine with Saffron and Gluten-Free Flatbread

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.25 tsp Saffron threads
• 2 cups Vegetable broth
• 1 medium Eggplant
• 1 medium Zucchini
• 1 Bell pepper
• 1 can Chickpeas
• 0.25 cup Raisins
• 0.25 cup Cilantro
• 4 Gluten-free flatbread

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (300-325°F / 150-160°C). Add the 2 tablespoons of olive oil and let it warm for 1 minute, until it shimmers. Add the 1 medium onion, cut into 1/2-inch pieces, and cook, stirring occasionally, for 5 minutes, until the onion pieces are soft and translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute, until you can smell the garlic and ginger, being careful not to let them brown.
3. 3Stir in the 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.25 teaspoon of saffron threads. Cook for 30 seconds, stirring constantly, until the spices smell fragrant.
4. 4Pour in the 2 cups of vegetable broth. Add the 1 medium eggplant, cut into 1-inch cubes, the 1 medium zucchini, cut into 1-inch pieces, the 1 bell pepper, seeded and cut into 1-inch pieces, and the 1 can of chickpeas, drained and rinsed. Stir all the ingredients together to combine.
5. 5Increase the heat to medium-high (350-375°F / 175-190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (200-225°F / 95-105°C), place a lid on the pot, and let it cook for 25 minutes, or until the eggplant and zucchini pieces are tender when poked with a fork.
6. 6Stir in the 0.25 cup of raisins and the 0.25 cup of cilantro, chopped. To warm the 4 gluten-free flatbreads, place them one at a time in a dry skillet over medium heat (300-325°F / 150-160°C) for 1-2 minutes per side, until soft and pliable. Serve the tagine hot with the warmed flatbreads on the side.

Substitutions

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