Recipe adapted from Vegetarian Times
I can’t imagine a better pairing than winter and tagines. These highly spiced North African stews perk up both body and spirit. Though traditionally tagines are curried meat dishes, vegetables respond equally well to the combination of spices. Sweet cinnamon and ginger, hot peppers, bitter turmeric, exotic cardamom and saffron, and other spices combine to make the heady blend called ras el hanout—which means “head of the shop” or roughly “top rated” in Arabic. In this recipe you’ll make your own spice blend, creating a supply for other tagine experiments this winter.