Vegetable Tagine





20 min


30 min


Like 15


  • 2 ‏Medium onions, finely chopped
  • 2 tsp ‏Crashed garlic
  • 1 1/2 tsp ‏Ground cumin
  • 1/2 tsp ‏Coriander
  • 1/2 tbsp ‏Cinnamon
  • 1 tsp ‏Spice mixture of ras el hanout
  • 1 tsp ‏Paprika
  • 1/4 tsp ‏Chilli flakes
  • 1 tbsp ‏Tomato puree
  • 1 tin ‏Chopped tomatoes, turn it into a soft sauce with blender
  • 250 ml ‏Vegetable stock
  • a few ‏Saffron stalks
  • ‏Salt & Pepper
  • ‏Mashed Fresh coriander
  • ‏Mashed dried apricots
  • 1 ‏Medium sized butternut squash, chopped into cubes
  • 2 ‏Medium potato cut into cubes
  • 1 ‏Sliced courgette
  • ‏Cauliflower florets
  • 1 tin ‏Cooked chickpeas
  • ‏Olive oil
  • ‏Toasted almonds
  1. In a saucepan, put the onions and gently fry them in a 1 teaspoon of olive oil on a medium heat until softened and become caramelized for about 5 minutes.
  2. Add the garlic, the cumin, coriander, cinnamon, Ras El Hanout and cook them for 3 minutes until you smell the aromatic spices.
  3. Add the tomato sauce and the tomatoes, paprika, chilli flakes and butternut squash to the oignons. Then add water softly (be careful not to burn it).
  4. Add 1/2 litre of water and let it be cooked on soft heat after you add the cauliflower, chickpeas and the dried apricots. Each time the liquid disappears you have to add water until the mixture become tender.
  5. Cook your vegetable (potato, butternut squash, courgette) in hot water and add the saffron to infuse, after that add a pinch of salt and pepper.
  6. When the vegetables get tender and ready to eat, add them to the mixture of tomato sauce and let them cooked for 5 minutes to get all the flavors mixed.
  7. After that put the tagine in a big dish and garnish with sliced toasted almonds.
  8. You can eat with bread or can be added to the couscous.

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