A Very Good Tagine Tajine Vegetarian Recipes

VEGETARIAN TAGINE

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the onions and garlic and cook for 3 minutes.
• 3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
• 4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
• 5. Cover, reduce the heat to low, and simmer for 15-20 minutes.
• 6. Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
• 7. Serve over couscous with sliced almonds and green or black olives, if desired.

A VERY GOOD TAGINE/TAJINE (VEGETARIAN)

Steps:

• Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.
• Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.
• Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).

VEGETABLE TAGINE WITH COUSCOUS

Steps:

• Peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Peel the carrots and cut into 1/8-inch-thick slices. Trim the ends of the zucchini and yellow squash and discard. Cut them in half lengthwise and slice widthwise into 1/4-inch-thick pieces. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/2-inch pieces. Peel the eggplants and cut into 1/2-inch cubes.
• Place the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the carrots, zucchini, squash, bell pepper, cumin, cinnamon, crushed red pepper, salt, and 1 cup of the water and cook, stirring occasionally, for 5 minutes. Stir in the eggplant, the raisins, the tomatoes with their juice, and the chickpeas with their liquid. Cover and cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender.
• Meanwhile, bring the remaining 2 1/2 cups of water to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
• Spoon some of the couscous into the center of each plate and top with the vegetable tagine.
• cooking 101
• A tagine is a Moroccan stew named after the special pot in which it's cooked. A traditional tagine pot is made of heavy clay and consists of a base that's circular and flat with low sides, and a large cone-shaped cover that rests inside the base during cooking. The design of the cover returns the condensation to the bottom. The cover is removed and the base is taken to the table for serving.

VEGETABLE TAGINE

Steps:

• In a medium or large saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
• Add the lentils, tomatoes, tomato puree and water just to cover.
• Simmer for about 20 minutes.
• Add the chickpeas, carrots, green beans, zucchini, and green peas.
• Simmer until tender, about 10 to 15 minutes more.
• Note: this recipe can be prepared in advance up to this point.
• Allow to cool, refrigerate and serve within a couple of days.
• Add the parsley and zaatar during the last five minute of cooking.
• Season to taste.
• Transfer to a warm serving dish and serve immediately.

VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES

Steps:

• Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
• In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
• Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.