Vegetable Tagine With Olives And Prunes Recipe

Name: Vegetable Tagine With Olives And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 shallots, coarsely chopped; 1 stalk celery, diced; 2 garlic cloves, slivered; 1 cinnamon stick; 1 1/4 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/8 teaspoon cayenne (or more to taste); 1 (32 ounce) can crushed tomatoes or (32 ounce) can diced tomatoes; 1/3 lb string bean; 1 small butternut squash, peeled and cut into 1 inch cubes (or sweet potato); 1/2 head cauliflower, cut into florets; 1/2 fennel bulb, trimmed and cut into 1/2 inch chunks; 1 large carrot, peeled and sliced into 1/4 inch thick rounds; vegetable broth or water, as needed; 1/4 teaspoon crushed saffron; 1 cup canned chick-peas; 1/2 cup whole kalamata olive; 1/2 cup pitted prunes, diced; 3 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons olive oil
4 shallots, coarsely chopped
1 stalk celery, diced
2 garlic cloves, slivered
1 cinnamon stick
1 1/4 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne (or more to taste)
1 (32 ounce) can crushed tomatoes or (32 ounce) can diced tomatoes
1/3 lb string bean
1 small butternut squash, peeled and cut into 1 inch cubes (or sweet potato)
1/2 head cauliflower, cut into florets
1/2 fennel bulb, trimmed and cut into 1/2 inch chunks
1 large carrot, peeled and sliced into 1/4 inch thick rounds
vegetable broth or water, as needed
1/4 teaspoon crushed saffron
1 cup canned chick-peas
1/2 cup whole kalamata olive
1/2 cup pitted prunes, diced
3 tablespoons chopped fresh parsley

1
Preheat the oven to 350u00b0F.
2
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).
3
Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
4
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.
5
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.
6
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.
7
The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.

418

kcal

Calories

Fat

Carbs

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 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 shallots, coarsely chopped, 1 stalk celery, diced, 2 garlic cloves, slivered, and more.

Yes, Vegetable Tagine With Olives And Prunes 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 With Olives And Prunes

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