Vegetable Tagine

"the perfect vegetarian dish! serve with couscous."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
Ready In:
1hr 5mins
Ingredients:
17
Serves:
4
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ingredients

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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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Reviews

  1. aronsinvest
    A very nice recipe. Makes a lot of food. Served on a bed of quinoa. I added extra spice.
     
  2. Dominick and Amanda
    This was very delicious. A nice, healthy dinner with a lot of protein! I followed the recipe pretty closely and we both enjoyed it.
     
  3. Kathy228
    This was very, very good. I made it in my tagine cooker and it was so easy. Cooking time was a bit longer than posted. I was afraid the veggies would be mushy, but they were not. They were still a bit crisp, just perfect. I didn't have za'atar spice, but I found a recipe for the mix and made my own. I just happened to have ground sumac in my spice cupboard. What a great spice for this tagine! I made no changes. It didn't need any.
     
  4. dimensionally trans
    I really liked this and will make it again. It was easy to do and the fact that most of it can be made ahead is a godsend. The only criticism is that there was not enough of a kick to it. I felt there could have been a bit more depth to the flavour. This is all a matter of taste though and I am sure next time I will simply add some more flavours - maybe cardamon, more paprika and zatar spice mix. Generally though - very good!
     
  5. Um Safia
    My family & I really loved this - I made it for the Tagine Treasure Hunt. I followed the recipe but totally forgot about the carrots until the end (aargh!) We ate it with pulau rice as we've eaten a ton of couscous already this week lol! Thanks Chia for an excellent veggie tagine :)
     
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Tweaks

  1. Roosie
    Well, first off, I think this makes more like 6-8 servings...and secondly, I'm glad it does! It's delicious! I modified the recipe somewhat, based on what I had on-hand. I used only 1 onion, used a chopped red bell pepper instead of the fresh chile peppers (the cayenne I have is quite hot, but I do think the fresh chiles would be a nice addition) and left off the zucchini. I didn't have any tomato puree- I just used canned tomatoes and their juice, and felt that worked just fine. I also used only 3/4 cup lentils and about 1.5 cups chickpeas. I've never made a tagine before, or any Morrocan food for that matter- and we loved it. Spiced but not too spicy- we did enjoy this with a small dollop of sour cream. Phenomenal amounts of delicious vegetables, paired with enough pulses to supply enough protein to make this an excellent choice for a vegetarian main. We paired this with Spiced Couscous #60838, which went together very well. I love that this is much quicker and easier to put together than you might think. I think I may save this in my "Last Minute Meals" folder, because it really is quite quick and most of the ingredients are usually on-hand. Chock full of wonderful fresh veggie flavor- I used frozen green beans and peas and its so nice to have so much fresh veggie flavor in the dead of winter! Just really terrific. A real keeper. Thank you!
     
  2. Sharon123
    chia, this is a lovely dish! I made a few small changes. I halved the recipe for 1 person. I still will have enough for 3 meals.I left out the green beans, used tomato sauce instead of puree(forgot to get it). So I used a tad more of the sauce to give it more of that tomatoey flavor. I also used just a few slices of jalapeno instead of the small peppers. This was great! Thanks Sandy!
     

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<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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