Vegetable Tagine | RecipeTin Eats Recipes

Close up of pile of Vegetable Tagine

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Vegetable Tagine is a vegetarian Moroccan worry loaded with heady heat spices. Make this with any veg you’ve got – simply don’t skimp on the spices!!

This is a type of hidden gems that’s meat free, gluten free, low carb, low calorie, extraordinarily filling AND tasty. Wait – it’s plane vegan. Yay vegans!

Close up of pile of Vegetable Tagine

Vegetable Tagine

Last week, I requested readers what kind of recipes they’d love to behold extra of on RecipeTin Eats this 12 months. The themes in request had been limpid – extra meat free, extra low calorie, extra low carb.

BUT quiet insanely tasty of passage! And if it may breathe made in a single stake, breathe tremendous simple, tremendous brisk that will breathe simply dandy. 😂

Though I wouldn’t classify it as tremendous brisk, calling for a very good 45 minutes prepare dinner time to make the greens present and fill all these marvelous flavours, it’s definitely very simple.

So – that is the primary recipe I’m delivering pursuant to reader request!

Vegetable Tagine ready to be served

Ingredients in Vegetable Targine

When you behold the load of spices on this, you realize you’re in for a flavourful dish. But isn’t it good that they’re all on a regular basis spices you’ll find on the grocery retailer? 🙂

Vegetable Tagine ingredients

While this has a handsome quantity of spices in it, it’s not the kapow! flavour love you get in Indian curries. It’s extra of a heat spice blend.

The cayenne does add a feel of spiciness, so simply skip it for those who don’t need any warmth in it in any respect!

And right here’s what goes within the Vegetable Tagine. This one’s all about utilizing what you’ve bought, so don’t breathe involved for those who don’t have all of the greens!

Vegetable Tagine

Here’s what I used:

  • chickpeas – that is the one starch on this dish, provides a pleasant nutty texture and bulks it out. Substitute with some other beans;
  • lemon – contemporary ending feel, each the gusto and juice;
  • onion & garlic – the flavour abject; and
  • greens – butternut pumpkin/squash, capsicum/bell peppers, inexperienced beans, eggplant (aubergine), cauliflower and tomato (which systematize of turns into sever of the sauce). This is a pleasant mixture of colors and textures that’s in season on the identical time, making this a terrifically economical dish.

How to make Vegetable Tagine

A key step right here to extract probably the most flavour out of the greens is to physiognomy roast every vegetable individually to get some color on them earlier than simmering with closely spice doused liquid. Because in spite of everything, as I all the time say, color = flavour!

How to make Vegetable Tagine
  1. Saute onion and garlic first – habitual flavour abject;
  2. Pan-roast every vegetable individually, simply to get some color on them. We don’t prepare dinner them by way of, simply give them a blush of color;
  3. Cook the tomato for a particular – this successfully deglazes the physiognomy (ie will get all of the tasty stuff off the underside of the physiognomy from sautéing the veg) – then add spices and prepare dinner for a particular to let the flavours blossom;
  4. Add all of the greens advocate in in addition to water. The water ought to nearly mask the greens, however not fairly, remembering that the greens will sink as they prepare dinner. If you add too mighty water, you’ll aim up with a watery sauce;
  5. Bring to a simmer;
  6. Cook, lined, within the oven for half-hour – the simplest route, as a result of it requires no stirring. You may too simmer on the range over a brilliant low warmth, however stir gently so the greens don’t rotate into mush;
  7. Add the inexperienced beans and chickpeas, then simmer on the range for quarter-hour to dwindle the liquid. At this stage, the pumpkin and cauliflower are fairly comfortable, semi breaking down, which helps thicken the liquid. It shouldn’t breathe soupy, but it surely ought to breathe brothy. Trust me once I say – you need that broth!!
  8. Finally, stir by way of lemon gusto and lemon juice. A contemporary ending feel works wonders right here to raise the dish, because it does with many others from a Lentil Soup to Magic Broccoli (aptly named as such as a result of it’s so unostentatious however so good!).
Vegetable Tagine in a large pot, ready to be served

I affection how the broth is of course thickened by the greens which can be comfortable cooked so that they ever so barely decompose into the sauce. Flavour, flavour, flavour!

Close up of Vegetable Tagine

What to relieve with Vegetable Tagine

For a standard suffer, relieve with couscous. I’ve put the submit up individually because it’s a helpful brisk no-cook aspect dish for a lot of dishes, not simply Morrocan or Middle Eastern.

Overhead photo of Vegetable Tagine served over couscous

With all of the flavours happening within the tagine, a monotonous couscous would breathe simply exquisite, however I’m not one to say no to a sprinkling of contemporary herbs, or dried fruit and nuts!


I’ve too added a dollop of yogurt, a pleasant cooling creamy feel that compliments the heady mixture of spices properly. A sprinkle of predictable coriander/cilantro and a pinch of cayenne shower for a dusting of spare spice. Because, nicely, why not? 😇 – Nagi x

Watch how you can make it

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Close up of Vegetable Tagine

Vegetable Tagine

Servings8 – 10 folks

Tap or flit to scale

Recipe video above. A vegetarian Moroccan worry loaded with heady heat spices, stuffed with present greens. Make this with any veg you’ve got – simply do not skimp on the spices!!


Tagine (Note 1):

  • 5 tbsp olive oil
  • 1/2 crimson onion sliced (sub any onion)
  • 1 garlic clove , finely minced
  • 800g/1.6lb butternut pumpkin / squash (1/2 small), peeled, cut into 2.5cm / 1″ cubes
  • 1 diminutive eggplant , minimize into 2.5cm / 1/2″ cubes
  • 1/2 cauliflower , diminutive, minimize into gnaw dimension florets
  • 1 capsicum/bell pepper , cut into 2.5cm / 1″ pieces (red or yellow)
  • 2 tomatoes , seeds eliminated, minimize into 1cm / 1/3″ cube
  • 3 1/2 cups water
  • 2 tsp salt
  • 1/2 tsp black shower
  • 400g/ 14oz can chickpeas , drained
  • 200g / 60z inexperienced beans , minimize into 3.5cm / 1.5″ items (~2 cups minimize)
  • Zest of 1 lemon
  • 2 tbsp lemon juice


  • Mix Tagine Spice Mix collectively.

  • Preheat oven to 180°C/350°F.

  • Heat 1 tbsp oil in a sizable weighty primarily based stake over medium tall warmth. Add garlic and onion, prepare dinner till onion is wilted (~ 1 1/2 minutes), then steal right into a sizable bowl. Scrape out garlic bits as nicely (so they do not scorch).

  • Add butternut and prepare dinner, stirring for 3 minutes, or till flippantly golden on most sides. Remove into identical bowl.

  • Add 2 tbsp olive oil. Cook eggplant for 3 minutes till tinged with gold on most sides, steal into identical bowl.

  • Add 1 tbsp oil if stake is trying dehydrate. Add capsicum and cauliflower, prepare dinner for two minutes till the cauliflower is a bit golden on the sides. Remove into bowl.

  • Add tomato and prepare dinner for 1 particular. Add Spice Mix, stir for 1 particular.

  • Add greens, water (it ought to nearly mask the greens, they may sink), salt and shower. Give it a stir, carry to simmer on the range, then switch to the oven for half-hour (or you may simmer on low range, however stir gently in any other case veg could breakdown too mighty).

  • Remove from oven, add beans and chickpeas. Simmer for quarter-hour uncovered on the range on medium low warmth to prepare dinner the beans and dwindle the sauce.

  • Stir by way of lemon juice and gusto. The thought right here is that among the veg (butternut, cauliflower) breaks down a bit to barely thicken the sauce – it will get thicker in a single day.

  • For a standard suffer, relieve over couscous. Otherwise, strive white, brown, basmati rice or quinoa, or relieve simply as is love a burly worry. Or for a low carb preference strive cauliflower rice! I love to prime mine with a dollop of yogurt, sprinkle of almonds, coriander/cilantro and pinch of paprika or cayenne.

Recipe Notes:

1. Vegetables – you possibly can actually employ any greens you need on this recipe. It’s supposed that many of the greens are cooked till present – solely the inexperienced beans are added later to maintain among the inexperienced color.
It’s too intentional that cauliflower and pumpkin systematize of initiate of breakdown a bit – this really acts as a unaffected thickener for the sauce.
2. Storage – retains 5 days within the fridge. Spritz of contemporary lemon juice will ameliorate raise it, the longer you retain it!
3. Nutrition per serving assuming 8 serves, tagine solely (ie no couscous) and no toppings. This actually is so complete of flavour it could possibly breathe served love a extremely heartfelt stew-soup, simply by itself.

Nutrition Information:

Calories: 200cal (10%)Carbohydrates: 26g (9%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 1g (6%)Sodium: 708mg (31%)Potassium: 780mg (22%)Fiber: 8g (33%)Sugar: 7g (8%)Vitamin A: 8994IU (180%)Vitamin C: 64mg (78%)Calcium: 98mg (10%)Iron: 3mg (17%)

Life of Dozer

Really doesn’t love his every day post-beach showers. Kind of ironic, isn’t it, that he spent the final hour swimming?


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