Magical Moroccan Tagine
Most Moroccan tagines take hours. The transformation that comes from slow-cooking is part of their magic. You can make this one, with very few ingredients, in minutes and you don’t even need a tagine. That is its own kind of magic. Freewheelingly adapted to the point of being unrecognizable, its origins can be traced back to a recipe by the oh-so-magical Paula Wolfert.
Enjoy over whole grain couscous or quinoa. Also very nice stuffed in a pita.
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 head of broccoli
- 1 15- ounce can of diced tomatoes
- 1 tablespoon smoked paprika
- a pinch of red pepper flakes or even better, Aleppo pepper
- sea salt to taste
- 1 large handful cilantro
In a large (14-inch or so) skillet, heat oil over medium-high heat.
Mince garlic and add, stirring, just for a minute or two.
Chop broccoli into bite-sized pieces, both florets and chunks of stem. Yes, you are using the entire broccoli. Magic does not appreciate waste. Neither do I.
Add broccoli to skillet, along with tomatoes, paprika and pepper flakes. Stir together. Reduce heat slightly, so tomatoes are still on the boil. Stir constantly. The tomatoes will (magically) thicken and turn jammy and the broccoli will become tender, in less than 10 minutes. Remove from heat.
Chop cilantro. Add to broccoli. Season with salt. Enjoy the magic.