A Very Good Taginetajine Vegetarian Food

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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

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

VEGETABLE TAGINE



Vegetable Tagine image

Make and share this Vegetable Tagine recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons extra virgin olive oil
2 medium onions, diced
2 small fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled,seeded and chopped
1/4 cup tomato puree
1 cup chickpeas, cooked or canned (if canned, drain and rinse)
1 cup carrot, cut into 1/2 inch dice
1 1/2 cups green beans, cut into 1 inch pieces
1 zucchini, cut into 1 inch dice
3/4 cup frozen green pea
1/2 cup flat leaf parsley, chopped
1 tablespoon za'atar spice mix
salt and pepper, to taste.

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.

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