For wintry days when warm weather vegetables seem like a lifetime away, we double-down on the winter veggies we do love and break out the tagine. Think beets, cauliflower, onions, and chickpeas roasted with lemon and warming spices like cinnamon, turmeric, and saffron. Serve over fluffy Israeli couscous alongside a glass of lively Bonterra Young Red and you’ve got a winning winter recipe that’s hearty, without being heavy, and anything but dull.

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Winter Vegetable Tagine

Ingredients

• 1 ½ teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• Dash of saffron
• Cayenne pepper to taste
• 1 chopped onion
• 3 cloves of finely chopped garlic
• ¼ cup finely chopped parsley
• ½ cup olive oil
• One head cauliflower broken into stalks
• 3 large beets, peeled and cubed
• 2 cups canned chickpeas
• 2 cups vegetable stock
• ⅓ cup raisins, dates or dried cranberries for added flavor
• 1 lemon cut into quarters

Instructions