Spiced Vegetable Tagine Food

SPICED VEGETABLE TAGINE

Spiced vegetable tagine image

This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour. This meal, if served as five portions, provides 299kcal, 9g protein, 41g carbohydrate (of which 24g sugars), 9g fat (of which 1g saturates), 11g fibre and 0.1g salt per portion.

Provided by Justine Pattison

Yield Serves 4-5

Number Of Ingredients 16

Ingredients

1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks
1 aubergine, cut into roughly 2.5cm/1in chunks
2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons
1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks
3 tbsp mild olive oil or sunflower oil
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
1 tbsp harissa paste
2 tbsp clear honey
100g/3½oz ready-to-eat dried apricots, halved
400g tin chickpeas, rinsed and drained
handful chopped fresh coriander, to garnish
salt and freshly ground black pepper

Steps:

Preheat the oven to 190C/170C Fan/Gas 5.
Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

Nutrition Facts : Calories 299kcal, Carbohydrate 41g, Fat 9g, Fiber 11g, Protein 9g, SaturatedFat 1g, Sugar 24g

WONDERFUL VEG TAGINE

Wonderful veg tagine image

Provided by Jamie Oliver

Categories Lunch & dinner recipes Dinner Party Lunch & dinner recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 pinch of saffron
4 cloves of garlic
4 cm piece of ginger
olive oil
1 teaaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ras el hanout
1 tablespoon sun-dried tomato paste
2.5 kg mixed veg, such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers
1 x 400 g tin of chickpeas
100 g dried apricots
1 preserved lemon
300 g couscous
½ a bunch of mixed fresh herbs, such as dill, mint, flat-leaf parsley (15g)
20 g flaked almonds

Steps:

Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

Nutrition Facts : Calories 438 calories, Fat 9.6 g fat, SaturatedFat 1.4 g saturated fat, Protein 16.3 g protein, Carbohydrate 77.6 g carbohydrate, Sugar 27.7 g sugar, Sodium 1 g salt, Fiber 15.8 g fibre

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

Ingredients

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.

MOROCCAN VEGETABLE TAGINE

Moroccan Vegetable Tagine image

A spicy Moroccan style vegetable tagine, perfect for feeding a crowd this vegetarian stew is packed with veggies, chickpeas and sweet potatoes.

Provided by Michelle Alston

Categories Dinner

Time 50m

Number Of Ingredients 19

Ingredients

2 tbsp mild olive oil
1 large yellow onion (250g) (peeled then sliced)
2 medium sweet potatoes (3 cups) (525g) (peeled and cut into chunks)
4 cloves of garlic (sliced)
1 medium eggplant / aubergine (265g) (cut into chunks)
2 medium zucchini / courgette (1kg) (cut into medium chunks)
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tbsp harissa paste
2 cups canned diced tomatoes (1 x 400g can of chopped tomatoes)
1/2 cup dried ready to eat apricots (100g) (cut in half lengthways)
2 1/2 cups vegetable stock (500ml)
1 1/2 cups cooked chickpeas (1 x 400g can)
1/2 tbsp honey
1 dried bay leaf
1/2 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp finely chopped flat leaf parsley

Steps:

Preheat the oven to 392 F / 200 CHeat the oil in a large dutch oven or casserole dish with a tight-fitting lid.Add the onion and cook for about 1o minutes stirring often.
Add the eggplant/aubergine and garlic and cook for about 2 minutes then add the zucchini/courgette and cook for another 2 mins.
Now add the spices and stir well, then add the harissa. Stir everything together.Pour in the minced (chopped) tomatoes and the stock.Then add the sweet potatoes, chickpeas, apricots and honey and stir everything together. Add the bay leaf then place the lid on the dish and pop it in the oven.Cook for 20 - 30 minutes.
Once the sweet potatoes are cooked and the sauce has reduced a bit then your tagine is done.Stir in the chopped parsley and serve.
Serve with couscous or rice with extra chopped parsley.

Nutrition Facts : Calories 386 kcal, Carbohydrate 63.1 g, Protein 15.3 g, Fat 8.8 g, SaturatedFat 1.3 g, Sodium 353 mg, Fiber 14.8 g, Sugar 22.7 g, ServingSize 1 serving

SPICY VEGETABLE TAGINE

Spicy Vegetable Tagine image

Delicious Mediterranean menu

Provided by keith287

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 190C/170C Fan/Gas 5.
Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
Heat a large, non-stick frying pan over a high heat. WHEN the pan is HOT, add the vegetables in batches. Fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

VEGETABLE TAGINE

Vegetable Tagine image

This is my husband's favorite tagine. The main ingredients consist of onion, tomatoes, olives, & potatoes. Serve with Recipe #260654 to scoop up the sauce.

Provided by FDADELKARIM

Categories One Dish Meal

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, cut into strips
14 ounces canned diced tomatoes, drain juice
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/3 cup oil, equal parts canola & olive oil
2 garlic cloves, chopped
1 beef bouillon cube
1 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1 cup water
1/2 cup green olives, cracked
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
2 -3 medium potatoes, cut into large pieces

Steps:

Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.

Nutrition Facts : Calories 416.5, Fat 28.3, SaturatedFat 4.2, Cholesterol 0.1, Sodium 1240, Carbohydrate 39.7, Fiber 6.8, Sugar 8, Protein 5

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