Vegetarian Tagine Food

WONDERFUL VEG TAGINE

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.

VEGETARIAN TAGINE

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the onions and garlic and cook for 3 minutes.
• 3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
• 4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
• 5. Cover, reduce the heat to low, and simmer for 15-20 minutes.
• 6. Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
• 7. Serve over couscous with sliced almonds and green or black olives, if desired.

VEGETABLE TAGINE

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.

A VERY GOOD TAGINE/TAJINE (VEGETARIAN)

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!).

ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS

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.

VEGETABLE TAGINE

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red pepper, and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon shallots, and 1 tablespoon water. Cook until tender, about 3 minutes, stirring occasionally. Remove from pan, and set aside in a large bowl.
• Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add eggplant, and season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic, 1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until tender, stirring occasionally, about 3 to 4 minutes. Remove from pan, and set aside in same bowl as peppers.
• Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add yellow squash and zucchini. Season with salt and pepper, and add remaining 1 teaspoon garlic and remaining 1 teaspoon shallots. Cook until tender but not falling apart, 2 to 3 minutes. Remove from pan, and set aside in bowl.
• Preheat oven to 375 degrees. Add remaining 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add bananas, remaining 1/2 teaspoon cinnamon, and the sugar. Saute until just soft, about 1 minute. Remove from pan.
• Combine all vegetables in a tagine or baking dish with a lid. Cover, transfer to oven, and bake for 20 minutes. Serve hot.

MOROCCAN VEGAN TAGINE

Steps:

• Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
• Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.