Vegetable Tagine

I got this recipe from the New York Times. My comment reads, "Good, Filling". It calls for a spice called zaatar. You can find it at the Istanbul Cafe on Wyoming. They don't have a website, but I found this great local blog called Elva Eats that reviews the cafe. I love going into the shop- they have a great selection of basmati rices, spices, and it is a good place to find sheep and goat feta, rather than cow feta.


2 tablespoons butter or extra-virgin olive oil
2 medium onions, diced
2 fresh small chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 cup chickpeas, cooked or canned (if canned, drain and rinse)
1 cup carrot, cut into 1/2-inch dice
1 1/2 cup green beans, cut into 1-inch pieces
1 zucchini, cut into 1-inch dice
3/4 cup green peas, frozen
1/2 cup flat-leaf parsley, chopped
1 tablespoon zaatar (see note)
Salt and pepper to taste.

1. In a medium or large saucepan over medium heat, warm the butter or oil. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
2. Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
3. Add the lentils, tomatoes, tomato puree and water just to cover. Simmer for about 20 minutes.
4. Add the chickpeas, carrots, green beans, zucchini, and green peas. Simmer until tender, about 10 to 15 minutes more. Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days. Add the parsley and zaatar during the last five minute of cooking. Season to taste. Transfer to a warm serving dish and serve immediately.

**Delicious. The zataar really made an interesting addition to the tastes.