Vegetable Tagine Recipe - Allrecipes.com
Vegetable Tagine Recipe
  • READY IN hrs

Vegetable Tagine

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"An flavorful and delicious meal. A must-try!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.
  2. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.
  3. Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.
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Reviews More Reviews

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.

 
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. :)

 
Jan 19, 2011

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

 
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.

 
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!

 
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!

 
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.

 
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.

 

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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.

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