Vegetable Tagine

Vegetable Tagine

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

1 h 15 m servings 282 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1774 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

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, car...

Most helpful critical review

This was a nice change from a regular veggie stew-but I don't really care for the raisins. They were like biting into a ball of sugar. I would also use a different type of bean. The garbanzo ...

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, car...

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 i...

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

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 eg...

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 p...

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, pap...

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 papri...

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 pers...

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!