nutritional information

Per Serving:

  • Calories: 271
  • Protein: 10 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: mg
  • Sodium: 75 mg
  • Fiber: 10 g
Vegan

Vegetable Tagine

Vegetable Tagine

6 Servings

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 ½ tsp. ground coriander
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • ⅛ tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • ⅓ lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 ½ cups)
  • ½ head cauliflower, cut into florets (3 cups)
  • ½ fennel bulb, trimmed and cut into chunks (2 cups)
  • Vegetable broth or water
  • ¼ tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • ½ cup pitted kalamata olives
  • ½ cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley
  1. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
  2. Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
  3. Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
March 1998

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comments

I'm starting to think that VT doesn't have a test kitchen... The timing on this recipe was way off. It said it would be done in 40-45 minutes in the oven. When I brought it out of the oven after 50 minutes it was no where near done, the squash was still completely hard. I finished it on the stovetop for another 30 or so minutes at a fairly high simmer without the cover to encourage evaporation so it would be less like soup and more like a stew to eat over couscous. The flavor wasn't amazing, so I've put it in the fridge overnight to let the flavors hopefully meld and maybe it will get better. I made it in a 5.5 qt Le Creuset, and I would recommend using a pot at least this large, if not a big larger.

AB - 2013-03-20 08:52:35

Amazing dish! It is a staple in our house and we aren't even vegetarian! Even my 2 & 4 year olds like it! We serve it with pearled cous cous! Yum

LeBlanc - 2012-06-17 02:09:18

Made this exactly as specified.......used organic veg broth instead of water. Made quinoa to have on the side/mix in. Extremely good, full of flavour. Big hit easy meal, will definitely do it again.

TJ Dupree - 2011-12-29 13:48:43

wonderful. served over millet.

micaela - 2012-01-18 07:41:01