Vegetable Tagine
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- 2 small fresh chili peppers, thinly sliced
- 1 tablespoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 cup dried lentils
- 4 tomatoes, peeled,seeded and chopped
- 1⁄4 cup tomato puree
- 1 cup chickpeas, cooked or canned (if canned, drain and rinse)
- 1 cup carrot, cut into 1/2 inch dice
- 1 1⁄2 cups green beans, cut into 1 inch pieces
- 1 zucchini, cut into 1 inch dice
- 3⁄4 cup frozen green pea
- 1⁄2 cup flat leaf parsley, chopped
- 1 tablespoon za'atar spice mix
- salt and pepper, to taste.
Directions
- 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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