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Vegetable Tagine

25 mins Cook
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Veggie Tagine is a Moroccan vegetarian stew filled with heady hot spices. Make it with whatever vegetables you have – don’t skimp on the seasonings! !

This is one of the secrets that just about everyone will love. It’s meat-free, gluten-free, low-carb, low-calorie, super filling and delicious.
Wait – it’s still vegan. It’s vegan!

Copy of NomNom Recipes 18
Vegetable Tagine NomNomWow

Vegetable Tagine

Last week, I asked readers what kind of recipes they’d like to see more of on NomNomWow this year. The point of the claim is clear: more meat, fewer calories, less carbs.

But of course it’s still very windy! If it could also be made in one pot, it’s super easy and fast… That would be great.

While I wouldn’t classify it as fast, with 45 minutes of cooking time, it’s easy to tenderize vegetables and absorb all the good flavors.

Here is my first recipe for interested readers!

Tagine is a Moroccan stew traditionally prepared with tagine. It is an underground cookware with a conical lid, which is convenient when cooking and allows flavored condensation to drip back into the casserole.

But a good Dutch oven we use today. No problem!

Ingredients in Vegetable Tagine

When you see the spices in it, you understand that your buds are on time. But isn’t it nice when they have all the everyday spices you can find at the grocery store?

It’s not kapow even though it has tons of spice in it! It tastes like Indian curry. It is more of a hot spice.

Cayenne adds some heat, so if you don’t want any heat at all, skip it!

Herbal Tagine has this.
It’s all about using what you have, so don’t worry if you don’t have all the veggies!

Here’s what I used:

  • Chickpeas – This is the only starch in this recipe and it adds a nice nutty flavor and gives it plenty. Replace with other beans;
  • Lemons – fresh with peel and juice;
  • Onions and garlic – base to taste; and
  • Vegetables – here, butternut squash / zucchini, Pepper / bell pepper, green beans, eggplant (eggplant), cauliflower and tomato (which will be part of the sauce). It’s also the perfect combination of seasonal colors and textures, making these dishes great.

How to make Vegetable Tagine

An important step in getting the most flavor out of each vegetable is pan-frying each one individually, coloring them, and then boiling them in strong acid. Because after all, as I always say, color = taste!

  • First harvest the onion and garlic (our seasoning as mentioned);
  • Fry each vegetable separately in a pan so that the color is the same. We do not eat them, we just give color;
  • Boil the tomatoes for one minute. This effectively dissolves the glaze of the pan (for example, sautéing vegetables in a casserole removes all the goodies from the bottom of the pan). Then add the spices and cook for a minute to let the flavors come out;
  • Add all the vegetables and water again.
    (Yes, water, not broth. In a true tagine, all the flavor comes from the broth itself.) The water should cover the vegetables almost completely, not completely, remember, the vegetables will sink when eaten. If you add too much water, you will get a runny sauce;
  • Let it boil;
  • Cover and bake in the oven for 30 minutes. This is much easier than it should be.
    You can also cook on the stove at a low temperature but slowly, so that the vegetables do not become meat;
  • Add the green beans and chickpeas and cook on the stove for 15 minutes to reduce the liquid. At this stage, the zucchini and cauliflower are softened and partially broken, which helps thicken the liquid. It should not be sour, it should be broth. Trust me when I say – you need soup! !
    Finally, add the lemon zest and lemon juice and mix. Because it does so much, from lentil soup to Wonder Broccoli (aptly named because it’s simple but good!), a whole new study is needed here to support and brighten the face.

What to serve with Vegetable Tagine

Serve with couscous for a traditional experience. I am posting this separately as it is a simple and easy recipe for many dishes, not Moroccan or Middle Eastern food.

There are all kinds of flavors in a tajin, and a free serving of couscous would be great, but I’m not one to say no to fresh herbs, dried fruit, and nuts!

  • Alone – a large bowl of this stuff, like a very dense, hearty stew
  • Rice (white, brown, basmati, lemon is also good)
  • Quinoa
  • Cauliflower rice (Good satisfaction, less carbs, low-calorie eating!)
  • Homemade or store bought pancake

I also add a piece of yogurt with a nice cold creamy touch, It complements the rich spices together. A small amount of coriander/coriander and a pinch of paprika to add spice. Why, well, why not?

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Vegetable Tagine

Vegetable Tagine

maimoona
Veggie Tagine is a Moroccan vegetarian stew filled with heady hot spices. Make it with whatever vegetables you have - don't skimp on the seasonings! !
prep time
5 mins
cooking time
25 mins
servings
3
total time
30 mins

Equipment

Ingredients

  • TAGINE SPICE MIX:

  • 1 tbsp cardamom powder

  • 1 tbsp coriander powder

  • 1 tbsp cumin powder

  • 1 1/2 tsp ground fennel seeds / fennel powder

  • 1 tsp cayenne (omit for non-spicy)

  • 2 tsp turmeric

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • TAGINE (NOTE 1):

  • 5 tbsp olive oil

  • 1/2 red onion sliced; (sub any type of onion)

  • 1 garlic clove , finely minced

  • 800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1" cubes

  • 1 small eggplant , cut into 2.5cm / 1/2″ cubes

  • 1/2 cauliflower head , small, cut into bite size florets

  • 1 capsicum / bell pepper , cut into 2.5cm / 1" pieces (red or yellow)

  • 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice

  • 3 1/2 cups water

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 400g/ 14oz canned chickpeas , drained

  • 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)

  • Zest of 1 lemon

  • 2 tbsp lemon juice

  • GARNISHES / FOR SERVING:

  • 1/2 cup slivered almonds , toasted

  • 1/4 cup coriander / cilantro , roughly chopped

  • Plain yogurt

  • Pinch of paprika or cayenne pepper

Instructions

1
Add squash/squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Switch to the same bowl.
2
Add 2 tablespoons of olive oil. Cook the eggplant for 3 minutes until most sides are browned, then transfer to the same bowl.
3
If the pan looks dry, add 1 tablespoon of oil.
4
Add the peppers and cauliflower and cook for 2 minutes until the cauliflower turns golden around the edges. Transfer to a bowl.
5
Add tomatoes, cook for 1 minute. Add the spice mix and stir for 1 minute. Return all the vegetables to the pot.
6
Add water (it should cover the vegetables, they will sink), salt and pepper. Stir and bring to a boil on the stove, then transfer to the oven to cook for 30 minutes. (Or cook on low heat but stir gently or the vegetables will fall apart.)
7
Remove from heat and add beans and chickpeas. Take the beans and reduce the fish on the stovetop for 15 minutes over medium-low heat.
8
Add the lemon juice and lemon zest and mix. The idea is to chop some vegetables (butternuts, cauliflower) a bit to thicken the sauce a bit. It also thickens at night.
9
Serve over couscous for a traditional recipe. Otherwise, try white, brown, or basmati rice or quinoa.
10
Or serve as a large stew. Try cauliflower rice for a low-carb option! I like to top mine with some yogurt, some almonds, cilantro/coriander and a pinch of paprika or cayenne pepper

Notes

Vegetables - You can use any vegetables you like in this recipe. Its purpose is to cook most vegetables until they are tender. Add green beans later to keep them a little green. Cabbage and zucchini also started to crack on purpose. This is actually a natural thickener for fish. Add the meat - I'll add a few teaspoons of the spice mix to a small chicken leg along with the oil, salt and pepper. Cook the tomatoes first, when they are browned on the outside and still raw inside, add the tomatoes and follow the written recipe. Yummy. Storage - Store in the refrigerator for 5 days. It gets thicker and thicker - I think days 2 and 3 will be better! A squirt of fresh lemon juice will help it last longer than when you let it go. Tagine can also be frozen for up to 3 months. Defrost overnight in the refrigerator, then reheat for best in the microwave (the stove top will break the veggies a lot). One portion meal 8 portions, only tagine (eg no couscous) and no sauce. This flavor-packed, it can serve as a very satisfying stew on its own.
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