Vegetable Tagine
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
8 - 10 people
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Calories
200 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan
Vegetable Tagine
Description
This Vegetable Tagine uses a blend of spices including cardamom, coriander, cumin, fennel, cayenne, turmeric, cloves, and ginger powder to build a complex and aromatic base. Vegetables are sautéed in olive oil separately to develop color and flavor, then combined with the spice mix, water, lemon juice, and zest before slow cooking in the oven or on low stove. Chickpeas and green beans are added later to maintain their texture and color. The cooking process softens the vegetables, allowing pumpkin and cauliflower to break down slightly and thicken the broth naturally.
The dish balances earthy spices with the brightness of lemon and the roasted depth of vegetables. Garnishes of toasted slivered almonds and roughly chopped coriander enhance texture and flavor contrast, while plain yogurt and a pinch of paprika or cayenne pepper are typical accompaniments that add creaminess and warmth.
Vegetable choices are flexible, and the recipe can include bite-sized chicken thighs browned before adding tomatoes for a meat variation. The tagine keeps well for up to five days refrigerated, with flavors intensifying over time. It can also be frozen for up to three months and reheated gently. A spritz of fresh lemon juice before serving can brighten leftover servings.
Ingredients
Tagine spice mix:
- 1 tbsp cardamom powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp ground fennel seeds or fennel powder
- 1 tsp cayenne pepper omit for non-spicy
- 2 tsp Turmeric
- 1/4 tsp cloves ground
- 1/4 tsp ground ginger
Tagine (Note 1):
- 5 tbsp olive oil
- 1/2 red onion sliced; (sub any type of onion)
- 1 garlic finely minced, clove
- 800g/1.6lb butternut pumpkin 1/2 a small), peeled, cut into 2.5cm / 1" cubes, or squash
- 1 eggplant cut into 2.5cm / 1/2" cubes, small
- 1/2 cauliflower small, cut into bite size florets, head
- 1 bell pepper cut into 2.5cm / 1" pieces (red or yellow, or capsicum
- 2 tomato seeds removed, cut into 1cm / 1/3" dice
- 3 1/2 cups water
- 2 tsp salt
- 1/2 tsp black pepper
- 400g/ 14oz chickpeas drained, canned
- 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)
- lemon zest of 1
- 2 tbsp lemon juice
Garnishes / for serving:
- 1/2 cup almonds toasted, slivered
- 1/4 cup Coriander roughly chopped, or cilantro
- PLAIN yogurt
- Pinch paprika or cayenne pepper
Instructions
- Combine Tagine Spice Mix ingredients.
- Preheat oven to 180°C/350°F.
- Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
- Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
- Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
- Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
- Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
- Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
- Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
- Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
- For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.
Notes
- You can use a variety of vegetables; the dish is intended to cook most ingredients until quite tender for a stew-like texture.
- Green beans are added toward the end to keep their green color and slight crunch.
- Cauliflower and pumpkin break down during cooking, naturally thickening the sauce.
- For a meat version, sear bite-sized chicken thighs with some spice mix before adding tomatoes, then continue as usual.
- The tagine can be stored refrigerated for up to five days; flavors improve after a day or two, and a squeeze of fresh lemon juice can enhance leftovers.
- It freezes well for up to three months; thaw overnight and reheat gently, preferably in the microwave.
- This dish is hearty enough to serve as a main stew, without need for additional sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200cal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 708mg | 30% |
| Potassium | 780mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 8994IU | 180% |
| Vitamin C | 64mg | 71% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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