Vegetable Tagine Recipe

Name: Vegetable Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 leek, sliced; 1 stalk celery, sliced; 1 red pepper, cubed; 1 yellow pepper, cubed; 1 medium butternut squash, cubed- large cubes; 1 teaspoon ground cumin; chili; 1 teaspoon paprika; ½ teaspoon smoked paprika; 1 teaspoon cinnamon; 1 inch fresh ginger, grated; 1 teaspoon ras el hanout spice mix (spice); 3 garlic cloves, crushed; 12-34 pint chicken stock or 12-34 pint vegetable stock; 1 dash tomato puree; 4 -5 sun-dried tomatoes, chopped into small pieces; 1 (400 g) can chopped tomatoes; 12 pint water; ½ teaspoon caraway seed; 400 g chickpeas; 400 g red kidney beans; 12 lemon, juice of; salt and pepper; fresh herb (, e.g. coriander or mint)

Servings: persons

1 tablespoon olive oil
1 onion, chopped
1 leek, sliced
1 stalk celery, sliced
1 red pepper, cubed
1 yellow pepper, cubed
1 medium butternut squash, cubed- large cubes
1 teaspoon ground cumin
chili
1 teaspoon paprika
½ teaspoon smoked paprika
1 teaspoon cinnamon
1 inch fresh ginger, grated
1 teaspoon ras el hanout spice mix (spice)
3 garlic cloves, crushed
12-34 pint chicken stock or 12-34 pint vegetable stock
1 dash tomato puree
4 -5 sun-dried tomatoes, chopped into small pieces
1 (400 g) can chopped tomatoes
12 pint water
½ teaspoon caraway seed
400 g chickpeas
400 g red kidney beans
12 lemon, juice of
salt and pepper
fresh herb (, e.g. coriander or mint)

1
Fry onion & leek in oil until soft and beginning to brown.
2
Add celery, peppers, butternut squash and fry for a few minutes to mix.
3
Add cumin, chilli, paprika, cinnamon, ginger, ras el hanout and garlic and fry for a minute or so (do not let spices/garlic burn) , then add chicken stock and tomato puree.
4
Cook with lid on for about 15 minutes, stirring occaisionally.
5
Add sun dried tomatoes, tin of tomatoes, water and caraway seeds (liquid should at least cover vegetables, plus about an inch or so...but this can be reduced later if necessary) Cook for about an hour or so (is ready in less time, but simmering helps to intensify flavours).
6
Add chick peas and kidney beans, lemon juice, salt and pepper and simmer for about half an hour or so...can be simmered for a long time if B squash is in large chunks- otherwise they break down.
7
Stir through fresh herbs- coriander and mint work well and check seasoning.

1251

kcal

Calories

Fat

124

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 1 leek, sliced, 1 stalk celery, sliced, and more.

Yes, Vegetable Tagine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Tagine

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