Vegetable Tagine

Vegetable Tagine

17 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
sshafer
Recipe by  sshafer

“An flavorful and delicious meal. A must-try!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (17)

Rate This Recipe
aliceland
30

aliceland

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.

Anne
19

Anne

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. :)

Joel & Lauren
15

Joel & Lauren

We loved this! I used butternut squash instead of eggplant and zucchini, and the taste was wonderful.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 1774 mg
  • 71%

Based on a 2,000 calorie diet

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Homemade Vegetable Soup

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Slow Cooker Root Vegetable Tagine