Moroccan Vegetable Tagine Recipes

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SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS

This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13



Shortcut Moroccan Vegetable Tagine with Couscous image

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
  • Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
  • While the tagine simmers, prepare the couscous according to the package directions.
  • Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1/3 cup golden raisins or chopped dried apricots
1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 whole peeled canned tomatoes
One 10-ounce package frozen diced butternut squash
1/3 cup pitted green olives, smashed with the side of a knife
1 cup couscous
2 tablespoons chopped fresh cilantro

MOROCCAN VEGAN TAGINE

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.

Provided by Lady at the Stove

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h38m

Yield 6

Number Of Ingredients 14



Moroccan Vegan Tagine image

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.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 61.8 g, Fat 8.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 475 mg, Sugar 8.1 g

1 ½ cups water, or as needed
1 cup uncooked green lentils
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds, finely ground
salt and freshly ground black pepper to taste
3 potatoes, peeled and cubed
1 (14 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
4 cups vegetable broth

MOROCCAN CHICKEN AND VEGETABLE TAGINE

I created this recipe to use up some veggies I had lying around. As such it is not traditional, but is in the style of a Moroccan tagine.

Provided by Da Huz

Categories     Chicken Breast

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 18



Moroccan Chicken and Vegetable Tagine image

Steps:

  • Heat the broth in a tagine or in a thick-bottomed pot with a lid.
  • Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork.
  • Finely dice the onion and place into the seasoned broth. Simmer, covered.
  • Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing.
  • While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl.
  • Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen.
  • Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged.
  • Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them.
  • Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.

Nutrition Facts : Calories 132, Fat 4, SaturatedFat 1.1, Cholesterol 15.5, Sodium 672.8, Carbohydrate 16.4, Fiber 5.2, Sugar 7.7, Protein 10.4

1 chicken breast
1 onion
3 bell peppers (vary the colors for more interesting presentation)
2 zucchini
2 yellow squash
4 chili peppers (I use serranos because they're cheap)
2 cups chicken broth
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon coriander powder
1 tablespoon ground cardamom
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon crushed red pepper flakes
1 tablespoon dried mint
1 teaspoon salt
1 teaspoon pepper

MOROCCAN TAGINE

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12



Moroccan Tagine image

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

MOROCCAN VEGETABLE AND CHICKPEA TAGINE

A North African meal with lots of flavour. Don't boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.

Provided by English_Rose

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 20



Moroccan Vegetable and Chickpea Tagine image

Steps:

  • Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
  • Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
  • Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
  • Bring to the boil, cover and simmer for a further 20 minutes.
  • To finish, add half the yogurt, adjust seasoning to taste and serve.
  • For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
  • Serve with the tagine.

9 ounces Greek yogurt
2 tablespoons sunflower oil
1/2 large onion, peeled and thinly sliced
2 large garlic cloves, peeled and finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
14 ounces chickpeas, tinned (or soaked, dried chickpeas)
14 ounces chopped tomatoes
1 1/4 cups vegetable stock
3 1/2 ounces eggplants, diced
3 1/2 ounces zucchini, diced
2 ounces baby corn
2 ounces snow peas
2 ounces baby carrots
2 teaspoons parsley, chopped
2 teaspoons cilantro, chopped
salt and pepper, to taste

MOROCCAN TAGINE

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 16



Moroccan tagine image

Steps:

  • To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
  • Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

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