Viognier's Vegetable and Sun-Dried Tomato Tagine Recipe

Name: Viognier's Vegetable and Sun-Dried Tomato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; Pinch of cayenne pepper; 2 cups tomato juice; 12 oil-packed sun-dried tomato halves; 6 pitted prunes; Salt; 1 large Idaho potato, peeled and sliced 1/4 inch thick; 2 medium carrots, sliced 1/4 inch thick; 1 small eggplant, sliced 1/4 inch thick; 1 medium zucchini, sliced 1/4 inch thick; 10 pitted oil-cured black olives, preferably Nicoise; 1 cup cooked chickpeas, drained and rinsed if canned; Freshly ground black pepper; Harissa

Servings: persons

1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 teaspoon turmeric
Pinch of cayenne pepper
2 cups tomato juice
12 oil-packed sun-dried tomato halves
6 pitted prunes
Salt
1 large Idaho potato, peeled and sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
10 pitted oil-cured black olives, preferably Nicoise
1 cup cooked chickpeas, drained and rinsed if canned
Freshly ground black pepper
Harissa

1
Preheat the oven to 350.
2
Heat the oil in a medium flameproof casserole.
3
Add the onion and garlic and cook over moderately high heat, stirring often, until the onion is translucent, 5 to 7 minutes.
4
Add the cumin, turmeric and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
5
Stir in the tomato juice, sun-dried tomatoes and prunes, season with salt and bring to a boil.
6
Reduce the heat to moderately low and simmer until the sauce has thickened, about 20 minutes.
7
Stir in the sliced potato, carrots, eggplant and zucchini and the olives and chickpeas.
8
Add just enough cold water to cover the vegetables, mix well and bring to a simmer.
9
Season with salt and black pepper.
10
Cover the casserole and transfer to the oven.
11
Bake, stirring occasionally, for about 1 hour or until the vegetables are tender.
12
Let cool slightly and serve with the Harissa.

2637

kcal

Calories

267

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 18 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium onion, finely chopped, 2 garlic cloves, crushed, 2 teaspoons ground cumin, and more.

Yes, Viognier's Vegetable and Sun-Dried Tomato Tagine falls under the Vegetarian 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.

Viognier's Vegetable and Sun-Dried Tomato Tagine

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