VEGETABLE TAGINE
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
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
VEGETABLE LOVERS TAGINE
A perfect tagine for you vegetable lovers out there. Serve with Recipe #260654 or over couscous or rice. I have changed the servings based on Susiecat's review.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large tagine over medium low heat. Add the onion & garlic and cook until soft. Stir in the spices & cook until fragrant.
- Turn the heat onto low & gently pour in 2 cups of broth. Next add in add the tomato paste, herbs, & all vegetables except for the garnishments & stir. Cover with the lid & cook for 45 minutes.
- Check the vegetables to make sure they are tender, if not cook for additional 15 minutes, adding another 1/2 cup of broth or water if needed. Once tender, stir in the lemon juice & top with the green onions.
Nutrition Facts : Calories 207.5, Fat 8.2, SaturatedFat 1.1, Sodium 664.9, Carbohydrate 30.3, Fiber 7, Sugar 6.3, Protein 6.2
VEGETABLE TAGINE
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
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.
VEGETABLE TAGINE WITH OLIVES AND PRUNES
This is a flavorful dish that can be adapted to whatever vegetables you have on hand It always gets rave reviews from my dinner guests. You can substitute or add parsnips, zucchini, rutabaga - whatever is handy. It was passed on to me from a vegan friend.
Provided by Marilyn Rob
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F.
- In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).
- Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
- Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.
- Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.
- Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.
- The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.
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