Vegetable Tagine

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●pot
●bowl
●stove

📝 Preparation Steps

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.

olive oil5 tbsp

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.)

salt2 tsp

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.

lemon juice2 tbsp

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.

cayenne (omit for non-spicy)1 tspPinch of paprika or cayenne pepper

Nutrition Facts

calories

200 kcal

fat Content

10 g

serving Size

1 serving

fiber Content

8 g

sugar Content

7 g

sodium Content

708 mg

protein Content

5 g

carbohydrate Content

26 g

saturated Fat Content

1 g

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