Vegetable Tagine

Ingredients

• 4 1/2 cups tomato Mourad’s spiced, and herb braising sauce
• onions Cipollini, 1 inch in diameter
• yukon gold potatoes cut into 1 1/2-inch pieces
• 1 1/2 inches carrots long, or large, peeled and cut into 1 1/2-inch pieces
• 1 inch cauliflower cut, florets
• turnips cut into wedges
• fennel bulbs cut into wedges
• 1/2 cup chickpeas cooked, optional
• 1/4 cup raisins optional
• 1 slice vegetables Paper-thin slices of, used in tagine for garnish, optional
• fennel fronds for garnish, optional
• 1 preserved lemon pulp removed, rind thinly sliced
• sea salt Crunchy, for sprinkling