You definitely know what a tagine (təˈZHēn) is. It’s a North African stew. No, it’s the graceful clay pot in which the stew simmers for hours. Okay, you win. It's both the vessel and the aromatic contents. But we remove the obstacle of hours shopping in the bazaar, slaving in the hot kitchen and coddling that custom-fired clay pot. It’s pretty much magic—that little moment when the chickpeas, sorghum and fragrant veggies dance in harissa. 

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