This version of the vegetable tagine is my version of one I had in Morocco.
1 teaspoon saffron
4 medium tomatoes, chopped
4 tablespoon olive oil
2 teaspoon coriander powder
2 teaspoon paprika powder
1 cup green olives, pitted
2 large sweet potatoes, cut into 2-inch-long pieces
6 carrots, cut into 2-inch-long pieces
1 package tempeh, cut into cubes
salt to taste
Soak the saffron in hot water for 15 minutes. Combine the tomatoes, olive oil, spices, salt, and the water that the saffron was soaked in. One at a time, soak the tempeh, carrots, sweet potatoes and arrange on the tagine. Add the olives, cover and cook in a tagine for 20-25 minutes. Serve hot.
Make sure you remove the saffron pieces from the water before you add it.