Moroccan Tagine with Roasted Pepper Harissa and Preserved Lemon

Moroccan Tagine with locally grown carrot, potato, rutabaga and white beans over fluffy golden amaranth and topped with our roasted red pepper harissa and sunny preserved lemon

The Veggies: Potato (Heartbeet Farm, Berkely, MA); Carrot, Rutabaga, Tomato; Pepper (Vanguarden Farm, Dover, MA);

Legume: Cannelini Beans [Baer’s Best Beans, S. Berwick, ME]

Grain: Amaranth

Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]

Sauce: Olive Oil; Garlic, Cinnamon, Coriander; Ginger, Turmeric; Saffron

Vegan

Cook Time: 30 min.

Tools Required: Stovetop, Skillet