It’s one of those perfect one-pot dishes that comes together in 30-ish minutes, relies a lot on pantry goodies, and is super easy on the wallet. Triple win! Unlike the traditional tajine that simmers on a stove top, or bakes in a low oven for hours, this stew is a bit of a cheat, but is reminiscent of the original, with not as much fuss, making it suitable for any night of the week.
Add the oil to a soup pot over medium low heat. Once the oil is warmed add the onions and cooked for 5-8 minutes or until they begin to soften. Add the garlic and spices and stir to combine.
Next stir in the can of tomatoes, carrots, squash, dates, and veggie stock. Cover and bring to a simmer over low heat for 20 minutes or until the veggies become tender.
After the veggies are cooked, add the beans and sea salt and let the mixture simmer, this time without the lid for 10 or so more minutes or until the flavours mingle and some of the extra liquid evaporates. Taste and add more salt if needed
Serve over quinoa, couscous, or whatever grain you’re digging, and garnish with some cilantro and a squeeze of lemon.