Moroccan Tagine with locally grown carrots, fresh spinach, chickpeas with corn harcha (skillet bread) and topped with preserved lemon and harissa.
The Veggies: Carrot, Spinach,
Green Garlic; Rutabaga, (Vanguarden Farm, Dover, MA); Red Pepper [Farmer Tim’s, Dudley, MA].
Grain: Millet, Flint Corn [Vanguarden Farm, Dover, MA], Wheat [Alprilla Farm, Essex, MA]
Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]
Sauce: Garlic, Cinnamon, Coriander; Ginger, Sunflower Oil [VT]
Contains: Wheat (in harcha)
Cook Time: 30 min.
Tools Required: Stovetop, Skillet