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Vegetarian Times Issue: October 1, 2008 p.
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2. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.
Member Rating:
Serves 4
Per :
| Calories | 414 |
| Protein | 14g |
| Total Fat | 12.5g |
| Saturated Fat | 3.5g |
| Carbs | 65g |
| Cholesterol | 5mg |
| Sodium | 601mg |
| Fiber | 12g |
| Sugar | 13g |
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I made this tonight - it is excellent! Generous portions, spicy but not too hot. I used dried chick peas, soaked overnight and boiled for about 30 min before starting the onions.
I made this recipe but subsituted the carrots for yams and served it over rice. The yogurt compliments the dish very well and really adds to the flavor. My roommate and I did not think it was spicy and next time I will use a bit more cayenne pepper. Overall it was really good and a dish that I'll be adding to my repetoire.
Also - this serves more than 3-4 people. I would say at least 6 if you are using healthy sized portions. But then again I did subsitute the carrots for yams and maybe that's why I had lots of leftovers...
I love this dish. I always end up using dried cranberries instead of currants. Also, I use fat free organic sour cream instead of Greek yogurt. This such a cold weather comfort food. It goes great with toasted pita chips or tortilla chips. Yummmmmmeerss!!
I loved how easy and simple this recipe was. I didn't have parsley, currants or yogurt so per Gwen's comment I used cranberries and sour cream - it was excellent. I also made a mistake and used yellow curry instead of cumin. Once I realized my mistake I added a little cumin - it was still great. We ate this on rice - a staple in my house. I will definitely make it again.
This is a major staple in my diet. It's easy, tastes great, and I almost always have the ingredients in the house. It's good over rice, quinoa, millet, or any grain you like. Next time I think I might add okra to thicken it a bit. I'll second those who said the yogurt really added to the flavor.
I made this tonight and served it on top of rice - I thought it was great! I used a little less than a teaspoon of cumin, but I thought the dish still had a great sweet and spicy balance. Next time I may use more currants too!
This is very good. So easy and simple. I've made it a couple times when I didn't think I had much in the house to make dinner with! I add a little extra of each spice and eat with soy sourcream over toasted Israeli couscous.
What a great recipe. The flavors were delicious. I served the tagine over quinoa. Next time I will probably sustitute kale for the carrots because my husband does not care for cooked carrots.
Thanks to all who recommended cranberries instead of currants! It really added something special to the dish. Also, I used 2 carrots and one sweet potato and it was also a great addition. Yumm!
I have made this dish many times and really love it. It is easy, flavorful and flexible. I, like previous posts, use cranberries instead of currants and usually serve with couscous.
I love, love, LOVE this recipe! Just the right balance of sweet and savory, and the dollop of yogurt really sets it off nicely. I particularly like it over quinoa - a great autumn lunch or dinner, even tastes all right cold.
This great tasting, healthy recipe is quick, easy, and the common ingredients are on hand. I used vegan sour cream (Tofutti) instead of the yogurt and it did achieve a good balance. Nothing fancy, but overnight it became one of our favorites.