Description
A hearty and flavorful Vegetable Tagine bursting with warm Moroccan spices and a medley of tender vegetables, chickpeas, and a tangy lemon finish, perfect for serving over couscous or rice for a wholesome, comforting meal.
Ingredients
Scale
Tagine Spice Mix
- 1 tbsp cardamom powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp ground fennel seeds / fennel powder
- 1 tsp cayenne (omit for non-spicy)
- 2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Vegetables & Main Ingredients
- 5 tbsp olive oil
- 1/2 red onion (sliced; sub any type of onion)
- 1 garlic clove (finely minced)
- 800g/1.6lb butternut pumpkin / squash (1/2 a small, peeled, cut into 2.5cm / 1″ cubes)
- 1 small eggplant (cut into 2.5cm / 1/2″ cubes)
- 1/2 cauliflower head (small, cut into bite size florets)
- 1 capsicum / bell pepper (cut into 2.5cm / 1″ pieces, red or yellow)
- 2 tomatoes (seeds removed, cut into 1cm / 1/3″ dice)
- 3 1/2 cups water
- 2 tsp salt
- 1/2 tsp black pepper
- 400g / 14oz canned chickpeas (drained)
- 200g / 6oz green beans (cut into 3.5cm / 1.5″ pieces, approx. 2 cups cut)
Finishing Touches
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup slivered almonds (toasted)
- 1/4 cup coriander / cilantro (roughly chopped)
- Plain yogurt (for serving)
- Pinch of paprika or cayenne pepper (for garnish)
Instructions
- Prepare Tagine Spice Mix: Combine all the spice ingredients—cardamom, coriander, cumin, fennel seeds, cayenne, turmeric, ground cloves, and ground ginger—in a bowl to make the tagine spice mix.
- Preheat Oven: Set your oven to 180°C (350°F) to warm up while you prepare the vegetables.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a large heavy-based pot over medium-high heat. Add the finely minced garlic and sliced onion, cooking until the onion wilts, about 1 1/2 minutes. Remove to a large bowl, scraping out any garlic bits to prevent burning.
- Cook Butternut Pumpkin: Add the cubed butternut pumpkin to the pot and cook, stirring for about 3 minutes until lightly golden on most sides. Remove and add it to the bowl with the onion and garlic.
- Cook Eggplant: Add 2 tablespoons of olive oil to the pot and cook the cubed eggplant for 3 minutes until it shows a golden tinge on most sides. Transfer to the bowl with the other cooked vegetables.
- Cook Capsicum and Cauliflower: If the pot looks dry, add 1 tablespoon of olive oil. Add the capsicum pieces and cauliflower florets, cooking for 2 minutes until the cauliflower has slightly golden edges. Remove to the bowl with the other veggies.
- Cook Tomatoes and Toast Spices: Add the diced tomatoes to the pot and cook for 1 minute. Then stir in the prepared tagine spice mix and cook for another minute to toast the spices and allow their aroma to release.
- Combine Vegetables and Simmer: Return all the cooked vegetables to the pot. Add 3 1/2 cups of water—enough to just cover the vegetables—along with salt and black pepper. Stir everything well and bring to a simmer on the stove. Transfer the pot to the preheated oven and cook for 30 minutes. Alternatively, simmer gently on low stove heat, stirring occasionally to avoid vegetable breakdown.
- Add Chickpeas and Green Beans: Remove the pot from the oven. Stir in the chickpeas and green beans, then simmer uncovered on medium-low heat on the stove for 15 minutes. This will cook the green beans and allow the sauce to reduce and thicken.
- Add Lemon and Finish Sauce: Stir in the lemon zest and lemon juice. The heat will break down some of the vegetables, like butternut pumpkin and cauliflower, to naturally thicken the sauce further. The flavors also deepen if left to sit overnight.
- Serve and Garnish: Serve the vegetable tagine traditionally over couscous, or with white, brown, or basmati rice, or quinoa. For a low-carb option, try cauliflower rice. Garnish with a dollop of plain yogurt, toasted slivered almonds, chopped coriander/cilantro, and a pinch of paprika or cayenne pepper for an authentic touch.
Notes
- You can omit cayenne pepper to reduce spiciness.
- Leftovers taste even better the next day as the flavors meld and sauce thickens.
- Feel free to substitute any vegetables you prefer or have on hand.
- Toasting your own almonds enhances the nutty flavor compared to pre-toasted options.
- Use a heavy-based pot or Dutch oven for even heat distribution.
- The tagine spice mix can be made in advance and stored for convenience.
