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Vegetable Tagine

Name: Vegetable Tagine
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Tagine spice mix:; 1 tbsp cardamom powder; 1 tbsp coriander powder; 1 tbsp cumin powder; 1 1/2 tsp ground fennel seeds / fennel powder; 1 tsp cayenne (omit for non-spicy); 2 tsp turmeric; 1/4 tsp ground cloves; 1/4 tsp ground ginger; Tagine (Note 1):; 5 tbsp olive oil; 1/2 red onion sliced; (sub any type of onion); 1 garlic clove , finely minced; 800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1" cubes; 1 small eggplant , cut into 2.5cm / 1/2″ cubes; 1/2 cauliflower head , small, cut into bite size florets; 1 capsicum / bell pepper , cut into 2.5cm / 1" pieces (red or yellow); 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice; 3 1/2 cups water; 2 tsp salt; 1/2 tsp black pepper; 400g/ 14oz canned chickpeas , drained; 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut); Zest of 1 lemon; 2 tbsp lemon juice; Garnishes / for serving:; 1/2 cup slivered almonds , toasted; 1/4 cup coriander / cilantro , roughly chopped; Plain yogurt; Pinch of paprika or cayenne pepper

Prep 30m

Cook 1h

Total 1h 30m

Tagine

Vegetable Tagine

Vegetarian Stew

recipetineats.com

Ingredients

(Servings: 8)

1 tbsp cardamom powder

1 tbsp coriander powder

1 1/2 tsp ground fennel seeds / fennel powder

1 tsp cayenne (omit for non-spicy)

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 red onion sliced; (sub any type of onion)

1 garlic clove , finely minced

800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1" cubes

1 small eggplant , cut into 2.5cm / 1/2″ cubes

1/2 cauliflower head , small, cut into bite size florets

1 capsicum / bell pepper , cut into 2.5cm / 1" pieces (red or yellow)

2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice

1/2 tsp black pepper

400g/ 14oz canned chickpeas , drained

200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)

1/2 cup slivered almonds , toasted

1/4 cup coriander / cilantro , roughly chopped

Pinch of paprika or cayenne pepper

Nutrition Facts

Calories

419kcal

20%
Fat

21g

32%
Saturated Fat

3g

15%
Carbohydrates

45g

15%
Fiber

10g

40%
Sugar

16g

32%
Protein

10g

20%
Cholesterol

0mg

0%
Sodium

749mg

31%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Vegetables – You can really use any vegetables you want in this recipe. It’s intended that most of the vegetables are cooked until quite tender. Only the green beans are added later to preserve some of the green colour.

It’s also intentional that cauliflower and pumpkin sort of start of break down a bit. This actually acts as a natural thickener for the sauce.

2. To add meat – I’d use a couple of teaspoons of the spice mix on bite size chicken thighs plus oil, salt and pepper. Sear before tomato, once browned on outside but still raw inside, add tomato, proceed with recipe as written. YUM.

3. Storage – Keeps 5 days in the fridge. Gets thicker and chunkier – I think it’s even better on Days 2 and 3! A spritz of fresh lemon juice will help lift it, the longer you keep it.

Tagine can also be frozen for up to 3 months. Thaw overnight in fridge then reheat preferably in microwave (excessive stirring on stove can make veg breakdown too much).

4. Nutrition per serving assuming 8 serves, tagine only (ie no couscous) and no toppings. This really is so full of flavour it can be served like a really hearty stew-soup, just by itself.

Vegetable Tagine

Ingredients

Tagine Spice Mix

Tagine (note 1)

Garnishes / For Serving

Steps

Nutrition Facts

Notes

Comments

Vegetable Tagine

Ingredients

Tagine Spice Mix

Tagine (note 1)

Garnishes / For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts