Vegetable Tagine Recipes

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VEGETABLE TAGINE



Vegetable Tagine image

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Provided by Nagi

Categories     Mains

Number Of Ingredients 27

1 tbsp cardamom powder
1 tbsp coriander powder
1 tbsp cumin powder
1 1/2 tsp ground fennel seeds / fennel powder
1 tsp cayenne ((omit for non-spicy))
2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ground ginger
5 tbsp olive oil
1/2 red onion (sliced; (sub any type of onion))
1 garlic clove (, finely minced)
800g/1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1" cubes)
1 small eggplant (, cut into 2.5cm / 1/2" cubes)
1/2 cauliflower head (, small, cut into bite size florets)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces (red or yellow))
2 tomatoes (, seeds removed, cut into 1cm / 1/3" dice)
3 1/2 cups water
2 tsp salt
1/2 tsp black pepper
400g/ 14oz canned chickpeas (, drained)
200g / 60z green beans (, cut into 3.5cm / 1.5" pieces (~2 cups cut))
Zest of 1 lemon
2 tbsp lemon juice
1/2 cup slivered almonds (, toasted)
1/4 cup coriander / cilantro (, roughly chopped)
Plain yogurt
Pinch of paprika or cayenne pepper

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.

Nutrition Facts : Calories 200 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 708 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS



Root Vegetable Tagine With Herbed Couscous image

A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.

Provided by Sarah Copeland

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons olive oil
1 large white or yellow onion, roughly chopped
Kosher salt
3 garlic cloves, smashed and peeled
1 cinnamon stick
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 cups vegetable stock
1 medium butternut squash (about 2 1/4 pounds), peeled and cut into bite-size pieces
4 small carrots, peeled and cut into bite-size pieces
1 (28-ounce) can whole peeled tomatoes, with their juices, tomatoes roughly chopped
1 lemon, peel removed in strips with a vegetable peeler and reserved, remaining lemon cut into wedges
1 (14-ounce) can chickpeas, drained and rinsed
1/3 cup golden or brown raisins
1 tablespoon honey
Black pepper
Fresh pomegranate seeds, for garnish
Roughly chopped parsley or cilantro leaves, for garnish
2 1/2 cups vegetable stock
2 1/4 cups whole-wheat couscous (14 ounces)
Zest from 1 lemon
1 1/2 teaspoons salt
1 packed cup chopped parsley leaves

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
  • Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
  • Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
  • Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
  • Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.

VEGETABLE TAGINE



Vegetable Tagine image

This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 large red bell pepper, cut into 1-inch pieces
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon water
Coarse salt and freshly ground pepper
1 medium eggplant, peeled and cut into 1/2-inch pieces
2 tablespoons currants
1 teaspoon ground cinnamon
1 yellow squash, cut into 1/2-inch-thick moons
1 zucchini, cut into 1/2-inch-thick moons
2 ripe bananas, sliced crosswise into half-moons
1 teaspoon sugar

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.

SLOW COOKER ROOT VEGETABLE TAGINE



Slow Cooker Root Vegetable Tagine image

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Provided by OSCARMAMA

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 9h50m

Yield 8

Number Of Ingredients 14

1 pound parsnips, peeled and diced
1 pound turnips, peeled and diced
2 medium onions, chopped
1 pound carrots, peeled and diced
6 dried apricots, chopped
4 pitted prunes, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 (14 ounce) can vegetable broth

Steps:

  • In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
  • Cover, and cook 9 hours on Low.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 31 g, Fat 0.7 g, Fiber 7.2 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 187.4 mg, Sugar 15.3 g

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