Warm Armenian Veggie Dish
This is a great dish and super healthy and tasty, a rich, warm and comforting dish, similar to a stew or a hot pot. It’s sweet, yet a little spicy. It has a scent of cinnamon and sweet raisins with a twist of lemon and cilantro. Not to mention, it’s perfect for a gloomy day
- 3 tbsp olive oil
- 1 large onion roughly chopped
- 3 cloves garlic minced
- 1 inch fresh ginger minced (or 1 tsp ground)
- 1-2 tbsp grounded cinnamon
- 1 tsp cumin
- 2-3 tsp harissa paste (or dried harissa)
- 2 cups canned chopped tomatoes
- 1 lemon, juice and zesta handful fresh cilantro
- 1 small pumpkin peeled and cut into 2-inch pieces
- 1 sweet potato peeled and cut into 2-inch pieces
- 3 carrots peeled and cut into 2-inch pieces
- 1 zucchini cut into 2-inch pieces
- 10 dried apricots
- 1/2 cup chickpeas/garbanzo beans pre boiled
- a handful raisins
Level of difficulty Easy
Cost Average budget
Serve with: white quinoa or couscous, roasted almonds, fresh cilantro and fresh mint
In a clay pot: Heat olive oil in a large clay pot and sauté the onion for a few minutes until it softens. Add garlic, ginger and the spices and stir around before adding harissa, tomatoes, lemon juice and fresh cilantro, Bring the tomato sauce to a boil and then lower the heat.
Add pumpkin, carrots, sweet potato, zucchini and apricots. Stir around, make sure that all vegetables are somewhat covered in tomato sauce. Put the lid on and simmer for about an hour. Stir carefully once or twice, otherwise leave the lid on.
In a tagine: Prepare the tomato sauce according to the instructions above. Transfer it to the tagine. Add the vegetables, attach the lid and put in the oven on low temperature for at least an hour. When the vegetables feel tender, add chickpeas and raisins and let everything simmer for 5 minutes before removing it from the oven.
Serve the tagine in bowls together with cooked quinoa. Sprinkle with almonds, lemon zest and fresh spices. enjoy!
The tagine (or tajine) is similar to a large clay pot with a conical lid. I am not a scientist, but as far as I understand the moist and flavors that evaporates from the food stays within the lid and – thanks to its shape – drips down back into the food. So the food is steamed in it’s own vapors and cooked/baked at the same time, isn’t that just groovy!? The result is incredibly tender vegetables filled with flavors.
Serves 4 people
You can use almost any kind of vegetables in this stew, it’s perfect for emptying the fridge.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- 4 cup shredded cheese
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!