"This North African specialty in traditionally made in a conical clay pot called a 'tagine' but you can cook it in any pan with a well-fitting lid. Serve with couscous." 500 Vegan Dishes
Place the zucchini in a pan of boiling water, simmer to 10 minutes, until very soft, drain, and cool. Blend to a smooth puree and set aside. Meanwhile, heat the olive oil in a saucepan, add the onion, and cook over med-high heat for 5-7 minutes until soft. Add the garlic and ginger, cook for 1 minute, then add the cumin, turmeric, paprika, cayenne, and cinnamon. Cook for 1 minute. Stir in the squash, potato, carrots, green beans, and apricots until they are coated in the spices. Add the bouillon and tomato paste and bring to a boil. Cover, reduce the heat, and simmer until the squash is tender, about 20 minutes. Add the garbanzo beans, lemon zest, parsley, cilantro, and the zucchini puree. Season to taste with salt and pepper, and serve.
Variations
Mixed Vegetable and Apricot Tagine
Prepare the basic recipe, using 2 pounds chopped vegetables such as pumpkin, parsnip, sweet potato, and cabbage or kale in place of the squash.
Bean and Apple Tagine
Prepare the basic recipe, using dried apples in place of the apricots and canned fava beans in place of the garbanzo beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 439 | ||
Calories from Fat: 95 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 586.3mg | 20 % | |
Potassium 1362.8mg | 36 % | |
Total Carbohydrate 79.3g | 23 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 70.9g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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