Tomato and Fresh Vegetable Tagine
2 pounds fresh Florida tomatoes
2 tablespoons olive oil
2 cups sliced onions
1 teaspoon minced garlic
1 pound new potatoes (about 2-1/2 cups) – cubed
1 cup baby carrots
1 1/2 teaspoons ground cinnamon
3/4 teaspoon dried thyme
3/4 teaspoon salt
12 ounces zucchini (about 2 cups) – cut into 3/4-inch chunks
1 19-ounce can chickpeas – rinsed and drained
Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside.
In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous, if desired.