A Very Good Taginetajine Vegetarian Recipes

A VERY GOOD TAGINE/TAJINE (VEGETARIAN)

A Very Good Tagine/Tajine (Vegetarian) image

This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you.

Provided by Jude 3

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 onion
4 closed-cup mushrooms
10 ounces sweet potatoes
400 g canned tomatoes
150 g cherry tomatoes, halved
2 1/2 ounces dried apricots
400 g chickpeas, well drained
1 tablespoon tomato puree
1 tablespoon coriander
1 tablespoon cinnamon
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1 pinch hot chili powder
200 ml vegetable stock
cooking spray

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!).

Nutrition Facts : Calories 280.7, Fat 1.8, SaturatedFat 0.2, Sodium 493.8, Carbohydrate 61.1, Fiber 11.6, Sugar 18.6, Protein 9.3

VEGETARIAN TAGINE

Vegetarian Tagine image

Provided by Catherine McCord

Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Cauliflower Chickpea Butternut Squash Weelicious Vegan Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6-8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 stalk celery, diced
1 carrot, diced
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
2 teaspoons salt
1 (14.5-ounce) can diced tomatoes
1 small butternut squash, peeled and cut into chunks (about 2 cups)
2 cups cauliflower florets (1 small head)
2 cups low sodium vegetable broth
2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
1/4 cup raisins or currants
3 cups cooked couscous

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.

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