VEGETARIAN TAGINE
Provided by Catherine McCord
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Cauliflower Chickpea Butternut Squash Weelicious Vegan Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 17
Steps:
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the onions and garlic and cook for 3 minutes.
- 3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
- 4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
- 5. Cover, reduce the heat to low, and simmer for 15-20 minutes.
- 6. Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
- 7. Serve over couscous with sliced almonds and green or black olives, if desired.
ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS
A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.
Provided by Sarah Copeland
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
- Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
- Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
- Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.
VEGETABLE TAGINE
This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red pepper, and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon shallots, and 1 tablespoon water. Cook until tender, about 3 minutes, stirring occasionally. Remove from pan, and set aside in a large bowl.
- Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add eggplant, and season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic, 1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until tender, stirring occasionally, about 3 to 4 minutes. Remove from pan, and set aside in same bowl as peppers.
- Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add yellow squash and zucchini. Season with salt and pepper, and add remaining 1 teaspoon garlic and remaining 1 teaspoon shallots. Cook until tender but not falling apart, 2 to 3 minutes. Remove from pan, and set aside in bowl.
- Preheat oven to 375 degrees. Add remaining 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add bananas, remaining 1/2 teaspoon cinnamon, and the sugar. Saute until just soft, about 1 minute. Remove from pan.
- Combine all vegetables in a tagine or baking dish with a lid. Cover, transfer to oven, and bake for 20 minutes. Serve hot.
A VERY GOOD TAGINE/TAJINE (VEGETARIAN)
This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you.
Provided by Jude 3
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.
- Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.
- Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).
Nutrition Facts : Calories 280.7, Fat 1.8, SaturatedFat 0.2, Sodium 493.8, Carbohydrate 61.1, Fiber 11.6, Sugar 18.6, Protein 9.3
VEGETABLE TAGINE
Make and share this Vegetable Tagine recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium or large saucepan over medium heat, warm the butter or oil.
- Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
- Add the lentils, tomatoes, tomato puree and water just to cover.
- Simmer for about 20 minutes.
- Add the chickpeas, carrots, green beans, zucchini, and green peas.
- Simmer until tender, about 10 to 15 minutes more.
- Note: this recipe can be prepared in advance up to this point.
- Allow to cool, refrigerate and serve within a couple of days.
- Add the parsley and zaatar during the last five minute of cooking.
- Season to taste.
- Transfer to a warm serving dish and serve immediately.
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