Spinach Tagine with Harissa over Millet

Moroccan Tagine bursting with fragrant saffron, with locally grown carrots, beautifully fresh spinach, and creamy white beans, topped with preserved lemon and harissa.

The Veggies: Carrot, Rutabaga [Alprilla Farm, Essex, MA]; Potato, [Heart Beets, Berkley, MA]; Spinach [White Barn Farm, Wrentham, MA]; Red Pepper [Lost River Farm, Natick, MA].

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

Grain: Millet

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

Sauce: Garlic, Cinnamon, Coriander; Ginger, SaffronVegan

Cook Time: 30 min.

Tools Required: Stovetop, Skillet