Vegetable Tagine

Vegetable Tagine

18
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"An flavorful and delicious meal. A must-try!"

Ingredients

1 h 15 m {{adjustedServings}} servings 282 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 55.6g
  • 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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Directions

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  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

18
  1. 24 Ratings

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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...

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...

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