VEGETABLE TAGINE
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
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
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
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.
MIXED VEGETABLE TAGINE
This low fat supper is great served with couscous mixed with a handful of raisins.
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
- Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.
Nutrition Facts : Calories 230 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7.5 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
VEGETABLE TAGINE WITH APRICOT QUINOA
Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices
Provided by Niomi Smart
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 21
Steps:
- Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.
- Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
- To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.
Nutrition Facts : Calories 650 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 31 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium
MIXED VEGETABLE TAGINE
Make and share this Mixed Vegetable Tagine recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan, add the carrot and fry until browned. Remove and reserve.
- Add the onion and garlic to the pan and cook gently until soft and golden.
- Add the pepper and zucchini and cook until softened.
- Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to a boil.
- Add the chickpeas, cover and simmer for about 30 minutes until all the vegetables are tender.
- Stir in the lemon juice and sprinkle over the parsley and green onions.
Nutrition Facts : Calories 324.8, Fat 12.6, SaturatedFat 1.9, Cholesterol 0.5, Sodium 1223.7, Carbohydrate 47.3, Fiber 10.3, Sugar 11, Protein 9.9
MIXED VEGETABLE TAGINE
Make and share this Mixed Vegetable Tagine recipe from Food.com.
Provided by Lou van
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes.
- Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt.
- Bring to the boil, cover and simmer for 25 minutes.
- Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like.
- Scatter with the chopped coriander and serve.
Nutrition Facts : Calories 84.6, Fat 3.5, SaturatedFat 0.5, Sodium 2.9, Carbohydrate 13.9, Fiber 0.9, Sugar 10.3, Protein 0.6
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