Vegetable Lovers Tagine Recipes

VEGETABLE TAGINE

Steps:

• Combine Tagine Spice Mix ingredients.
• Preheat oven to 180°C/350°F.
• Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
• Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
• Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
• Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
• Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
• Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
• Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
• Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
• For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

VEGETABLE TAGINE

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red pepper, and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon shallots, and 1 tablespoon water. Cook until tender, about 3 minutes, stirring occasionally. Remove from pan, and set aside in a large bowl.
• Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add eggplant, and season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic, 1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until tender, stirring occasionally, about 3 to 4 minutes. Remove from pan, and set aside in same bowl as peppers.
• Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add yellow squash and zucchini. Season with salt and pepper, and add remaining 1 teaspoon garlic and remaining 1 teaspoon shallots. Cook until tender but not falling apart, 2 to 3 minutes. Remove from pan, and set aside in bowl.
• Preheat oven to 375 degrees. Add remaining 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add bananas, remaining 1/2 teaspoon cinnamon, and the sugar. Saute until just soft, about 1 minute. Remove from pan.
• Combine all vegetables in a tagine or baking dish with a lid. Cover, transfer to oven, and bake for 20 minutes. Serve hot.

VEGETABLE LOVERS TAGINE

Steps:

• Heat the oil in a large tagine over medium low heat. Add the onion & garlic and cook until soft. Stir in the spices & cook until fragrant.
• Turn the heat onto low & gently pour in 2 cups of broth. Next add in add the tomato paste, herbs, & all vegetables except for the garnishments & stir. Cover with the lid & cook for 45 minutes.
• Check the vegetables to make sure they are tender, if not cook for additional 15 minutes, adding another 1/2 cup of broth or water if needed. Once tender, stir in the lemon juice & top with the green onions.

VEGETABLE TAGINE WITH OLIVES AND PRUNES

Steps:

• Preheat the oven to 350°F.
• In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).
• Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
• Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.
• Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.
• Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.
• The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.

VEGETABLE TAGINE

Steps:

• Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
• Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
• Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.

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 APRICOTS

Steps:

• Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
• Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
• Spoon among serving bowls and top with coriander. Serve with yogurt.