Vegetable Tagine

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Jul 06, 2010

This receipe makes 8 - 10 servings, especially if it is served over couscous! It adapted easily to a slow cooker: garlic, onion and oil on the bottom (did not pre-cook these), then peppers, carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end.

—aliceland

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Jan 20, 2009

Really delicious and easy, and it made enough to feed an army--but since I'm cooking for one, it means eight days of lunch (including today). I love how only a quarter teaspoon of spice makes it so flavorful. My only complaint is that it's maybe a little sweet for my taste, but that can be remedied with a little salt. Also, a word to the wise--I'd recommend using normal-sized vegetables. I went all gung-ho on this and got gigantic carrots, and by the same I finished doling the soup out into plastic containers to be frozen, it was all carrots. :)

—Anne

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21 Ratings

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Jan 19, 2011

We loved this! I used butternut squash instead of eggplant and zucchini, and the taste was wonderful.

—Joel & Lauren

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Feb 26, 2009

This recipe was great! Actually tasted very authentic with the exception of not actually cooking in a tagine.. I tried to mimic one of my favorite tagines I had in Morocco, so substituted the eggplant for two large red potatoes and upped the spices to 1/2 tsp. apiece and added saffron. Very good, and definitely feeds an army.

—hightouch

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Jan 25, 2011

Really great recipe! Perfect for this cold winter night. I made it vegetarian by using vegetable stock instead of chicken stock. I also followed the others' advice: I used ginger, cayenne, and paprika, in addition to the spices listed. I ended up using 1/2 tsp of each (except the cayenne) and I thought it was perfect. And it had just enough kick to it!

—julebug11

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Feb 07, 2011

good recipe and, yes, makes a lot! I made the following changes: Added 2 chicken breasts cut up(cooked first w/ the onions and garlic); upped the spices to 1/2tsp each and added ginger and paprika (prob. needed more of all spices); no eggplant or green pepper; 2 zucchinis; can tomatoes; some leftover butternut squash with the sweet potatoes; served with quinoa.

—Jaime

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Aug 03, 2009

This was good! I really love tagine, but had never had a vegetarian version before so I just had to try this. My changes and thoughts: as far as I know, traditional tagine spices are ginger, paprika, cinnamon, cumin, cayenne and saffron so the recipe was missing some - I added 1/2 tsp of each. I used a 28oz can of diced tomatoes (lazy)including the juice and added about 3 cups of shredded cabbage that I needed to get rid of (not traditional, I know but it does such an amazing job soaking up the spices!). I ate this with Syrian bread which I used to scoop the veggies and soak up the broth and it was delicious. Thanks for the recipe!

—Gabsmom

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Nov 18, 2009

Very good. I, too, added with the other spices ginger, paprika, cayenne, and then I also added curry. I added 1/2 to 1 tsp of each. I also upped the other spices to 1/2 to 1 tsp based on personal preference of each spice. I served it with a side of couscous. Very good. It does make enough for an army so I will be freezing the left overs.

—Susan

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Nutrition

Calories
282 kcal
14%

Carbohydrates
55.6 g
18%

Cholesterol
6 mg
2%

Fat
4.3 g
7%

Fiber
11.1 g
44%

Protein
9.1 g
18%

Sodium
1774 mg
71%

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

Nutritional Information

Vegetable Tagine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 282
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
** Saturated Fat 0.5g 3 %
** Cholesterol 6mg 2 %
Sodium 1774mg 71 %
** Potassium 1093mg 31 %
Total Carbohydrates 55.6g 18 %
Dietary Fiber 11.1g 44 %
Protein 9.1g 18 %
** Sugars 20.7g
Vitamin A 256 %
Vitamin C 83 %
Calcium 12 %
Iron 26 %
** Thiamin 26 %
** Niacin 27 %
** Vitamin B6 57 %
** Magnesium 28 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.