Argentinian Hazelnut and Quietly Earthy Tagine
A hearty, earthy tagine inspired by the flavors of Argentina, featuring roasted hazelnuts and a richly aromatic broth.
Ingredients
- ●1 cup hazelnutschopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 medium carrotspeeled and chopped
- ●2 medium sweet potatoespeeled and chopped
- ●1 cup red winedry
- ●2 cups vegetable brothlow-sodium
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon paprikasmoked
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, heat 2 tablespoons of oil over medium heat.
- 3
Add the chopped onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional 1-2 minutes.
- 5
Add the chopped carrots and sweet potatoes, and cook for 5 minutes.
- 6
Stir in the cumin, coriander, and paprika, and cook for 1 minute.
- 7
Transfer the mixture to a large Dutch oven or heavy pot.
- 8
Add the chopped hazelnuts, red wine, and vegetable broth.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 10
Bake for 30-40 minutes, or until the vegetables are tender.
- 11
Serve hot, garnished with chopped fresh herbs if desired.