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.

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!

This turned out really well. I threw in some sausage that I had to use up, other than that I didn't change anything. It makes a lot, but you can always freeze some. Great recipe!

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.

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. :)