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Ingredients
US|METRIC
4 SERVINGS
- 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)
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