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Vegetable Tagine

Vegetable Tagine
I love to experiment with different flavors, ethnic cuisines & foods from all over the world. After hearing Cat Cora talk about a tagine being one of her fav dishes, I had to see what all the talk was about. I researched online & found a lot of tagine recipes, then took the general principles and adapted the recipes to my own taste and food preferences. I made it first with beef, as I had friends coming for dinner who think that it isn't a meal if there isn't meat! The second time, I went vegetarian and actually preferred that version. The heat, sweetness, spices & acid all make for a wonderful dish with lots of nutritious vegetables. This is a large recipe that feeds many.

Submitted by: J Kelly from Ft Myers, FL
Yield: 6-8


Featured in this Recipe

Ras El Hanout

Ras El Hanout


Jar, 1/2 Cup, 2.3 oz.
Cumin, Ground Seeds

Ground Cumin Seeds


Jar, 1/2 Cup, 2.0 oz.
Ginger, Ground

Ground Ginger


Jar, 1/2 Cup, 2 oz.


  • 1 Tablespoon oil (EVOO or vegetable)
  • 1/2 medium onion, rough chopped
  • 2-3 tablespoons minced garlic
  • 1 tablespoon fresh grated ginger
  • Fresh chiles to taste (scotch bonnet, or milder chiles like jalapeno, seeded & minced)
  • 1 medium bell pepper (color of your choice rough chopped
  • 2 stalks of celery, diced
  • 1 cup rough chopped carrot
  • 1 bunch fresh cilantro
  • 14oz can diced tomatoes
  • 14oz can chickpeas
  • 1/2 can tomato paste
  • 3/4 cup dried lentils
  • 4 3/4 cup prepared vegetable broth
  • 1/2 cup red wine (optional)
  • 8 ounce package small mushrooms
  • 1 small butternut or acorn squash, peeled & cubed into 1/2-inch cubes
  • 3/4 cup raisins or chopped dried fruit
  • 1 lemon, juiced with finely grated zest
  • 1 tablespoon honey
  • Cooked barley, couscous, brown rice or other whole grain to serve the tagine over
  • 1 small eggplant, chopped (skin & all) into 1/2-inch cubes
  • 1 medium sweet potato, peeled & cut into 1/2 inch cube

Preparation Instructions:

Heat oil in the bottom of a large Dutch oven, tagine clay pot (or slow cooker). Add onion, bell pepper, garlic, ginger, celery, chile pepper, and carrot and cook in the oil until beginning to get translucent.

Premix spices in a small bowl, add to pot, and stir. Add tomatoes, tomato paste, chickpeas, vegetable broth, bouillon paste, wine and lentils (if using).

Wash and cut the leaves off the cilantro, chop and reserve to top the tagine with prior to serving. Rough chop the stems of the cilantro and add to stew.

Cook 15-20 minutes while you prep the rest of the vegetables. Add mushrooms, eggplant, squash, sweet potato, dried fruit, honey, lemon zest and lemon juice. Add black pepper to taste. Cover & cook on low simmer for ~ 30-45” until vegetables are tender.

Taste and adjust seasonings if necessary – add salt and if needed for heat, chipotle powder or cayenne.

Serve over whole grain or couscous with side of flatbread, toasted in oven with a little EVOO. A handful of toasted slivered almonds or toasted squash seeds on top give a nice crunch and a tablespoon or so of chopped fresh cilantro gives it a wonderful freshness.

More About This Recipe

A tagine pot is a wide, shallow clay pot with a domed top that is used to cook a traditional tagine low & slow. I did mine in my Dutch oven. It came out great. You can change up any of the vegetables in this to suit your preference. Don’t have something? Leave it out. Like something better? Add it in. The possibilities are endless.



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