An flavorful and delicious meal. A must-try!

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.

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  • Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.

  • Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

Nutrition Facts

282 calories; protein 9.1g 18% DV; carbohydrates 55.6g 18% DV; fat 4.3g 7% DV; cholesterol 5.7mg 2% DV; sodium 1774.1mg 71% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2010
This receipe makes 8 - 10 servings especially if it is served over couscous! It adapted easily to a slow cooker: garlic onion and oil on the bottom (did not pre-cook these) then peppers carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end. Read More
(33)

Most helpful critical review

Rating: 3 stars
10/03/2014
This was a nice change from a regular veggie stew-but I don't really care for the raisins. They were like biting into a ball of sugar. I would also use a different type of bean. The garbanzo beans stayed too firm to blend with the rest of the stew. I would try navy beans or cannelloni. Read More
33 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2010
This receipe makes 8 - 10 servings especially if it is served over couscous! It adapted easily to a slow cooker: garlic onion and oil on the bottom (did not pre-cook these) then peppers carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end. Read More
(33)
Rating: 4 stars
01/20/2009
Really delicious and easy and it made enough to feed an army--but since I'm cooking for one it means eight days of lunch (including today). I love how only a quarter teaspoon of spice makes it so flavorful. My only complaint is that it's maybe a little sweet for my taste but that can be remedied with a little salt. Also a word to the wise--I'd recommend using normal-sized vegetables. I went all gung-ho on this and got gigantic carrots and by the same I finished doling the soup out into plastic containers to be frozen it was all carrots.:) Read More
(19)
Rating: 5 stars
01/19/2011
We loved this! I used butternut squash instead of eggplant and zucchini and the taste was wonderful. Read More
(16)
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Rating: 5 stars
02/26/2009
This recipe was great! Actually tasted very authentic with the exception of not actually cooking in a tagine.. I tried to mimic one of my favorite tagines I had in Morocco so substituted the eggplant for two large red potatoes and upped the spices to 1/2 tsp. apiece and added saffron. Very good and definitely feeds an army. Read More
(15)
Rating: 5 stars
01/25/2011
Really great recipe! Perfect for this cold winter night. I made it vegetarian by using vegetable stock instead of chicken stock. I also followed the others' advice: I used ginger cayenne and paprika in addition to the spices listed. I ended up using 1/2 tsp of each (except the cayenne) and I thought it was perfect. And it had just enough kick to it! Read More
(13)
Rating: 4 stars
08/03/2009
This was good! I really love tagine but had never had a vegetarian version before so I just had to try this. My changes and thoughts: as far as I know traditional tagine spices are ginger paprika cinnamon cumin cayenne and saffron so the recipe was missing some - I added 1/2 tsp of each. I used a 28oz can of diced tomatoes (lazy)including the juice and added about 3 cups of shredded cabbage that I needed to get rid of (not traditional I know but it does such an amazing job soaking up the spices!). I ate this with Syrian bread which I used to scoop the veggies and soak up the broth and it was delicious. Thanks for the recipe! Read More
(10)
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Rating: 4 stars
11/18/2009
Very good. I too added with the other spices ginger paprika cayenne and then I also added curry. I added 1/2 to 1 tsp of each. I also upped the other spices to 1/2 to 1 tsp based on personal preference of each spice. I served it with a side of couscous. Very good. It does make enough for an army so I will be freezing the left overs. Read More
(6)
Rating: 4 stars
02/07/2011
good recipe and yes makes a lot! I made the following changes: Added 2 chicken breasts cut up(cooked first w/ the onions and garlic); upped the spices to 1/2tsp each and added ginger and paprika (prob. needed more of all spices); no eggplant or green pepper; 2 zucchinis; can tomatoes; some leftover butternut squash with the sweet potatoes; served with quinoa. Read More
(5)
Rating: 5 stars
06/03/2009
This turned out really well. I threw in some sausage that I had to use up other than that I didn't change anything. It makes a lot but you can always freeze some. Great recipe! Read More
(5)
Rating: 3 stars
10/03/2014
This was a nice change from a regular veggie stew-but I don't really care for the raisins. They were like biting into a ball of sugar. I would also use a different type of bean. The garbanzo beans stayed too firm to blend with the rest of the stew. I would try navy beans or cannelloni. Read More
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