Vegetable Tagine

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Try this Vegetable Tagine recipe, or contribute your own.


1 3-inch stick cinnamon
1 ts Salt
1 1/2 ts Ground coriander
2 tb olive oil
1/2 c kalamata olives; Pitted
3 tb Chopped fresh parsley
1 ; peeled fresh
1 1/2 ts Ground cumin
1/2 bulb Fennel; (2 cups)
1/4 ts saffron; Crushed
1 1/2 ts Paprika
1/2 Head cauliflower; (3 cups)
Vegetable stock; or water as
1 lg Carrot; (1 cup); peeled and
1 sm Butternut squash; or sweet
1 Stalk celery; chopped
1 ts Black Pepper; freshly ground
1/3 lb Green beans; (2 cups); ends
1 c chickpeas; Cooked or canned
2 Garlic; minced
32 oz tomatoes; Crushed or diced
1/2 c prunes; Halved pitted
4 Shallots; chopped
1/8 ts Cayenne pepper; to taste

Original recipe makes 6



Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. PREHEAT OVEN to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron. Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving. NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy. PER SERVING: 271 CAL.; 10g prot.; 7G total fat (10 sat. fat); 49g carbs.; 0 chol.; 1,075mg sodium; 10g fiber. VEGAN Recipe by: Vegetarian Times, March 1998, page 45 Posted to MC-Recipe Digest by Kathleen on Apr 20, 1998

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