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My review
Vegetable Tagine
sshafer
"An flavorful and delicious meal. A must-try!"
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Ingredients
1 h 15 m servings 282 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 282 calories; 4.3 g fat; 55.6 g carbohydrates; 9.1 g protein; 6 mg cholesterol; 1774 mg sodium. Full nutrition
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Reviews
Read all reviews 2127 Ratings
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Most helpful positive review
7/5/2010
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, car...
Most helpful critical review
10/3/2014
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 ...
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7/5/2010
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, car...
1/19/2009
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 i...
1/12/2011
We loved this! I used butternut squash instead of eggplant and zucchini, and the taste was wonderful.
2/26/2009
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 eg...
1/23/2011
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 p...
8/2/2009
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, pap...
2/5/2011
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 papri...
11/17/2009
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 pers...