This flavor-packed vegetable stew will take your taste buds on a journey they’ll want to revisit time and again!
Once you look at the spices at the beginning of the ingredient list, you know your taste buds are in for a treat. The first time (notice that I said “first time”) I made this vegetable tagine, the heady aroma filled the air, and my mouth was watering the entire time it was cooking. I couldn’t wait for it to finish so I could grab a spoon and dig in.
I love cinnamon and would add it to every dish if I could. Any recipe that starts with cinnamon is one I know will be good. These savory spices are prevalent in many Middle Eastern and North African cuisines, and for good reason. They add immense flavor to any dish. If you only have whole fennel seeds, you can grind them with a mortar and pestle or in a small food processor or blender. If neither option is available, place them in a zippered sandwich bag, squeeze out the air, and lay it inside a folded towel. Grab your trusty hammer and gently smash the seeds.
This dish is a popular Moroccan stew that is packed with such a hearty variety of vegetables that you won’t miss the meat at all. It is incredibly delicious, whether enjoyed on its own or paired with a bowl of quinoa, rice, couscous, or millet. You can also add some flatbread for dunking in that aromatic sauce. I’ll provide you with some good recipes in the serving suggestions below.
A dish that can please everyone
Have you ever worried about what to serve the vegans, vegetarians, and those who want a meal that is low-calorie or gluten-free? Worry no more! This dish is ideal for all the above and will be dairy-free if you use plant-based yogurt. That’s what makes it great when you’re feeding a hungry crowd with varied dietary requirements.
Oh, and those carnivores who cannot even think about having a meal without meat—have them try a few bites and tell you what they think. Just hand them a chunk of crusty bread or some flatbread and let them dip it into that delectable sauce. I’m pretty sure they will easily and happily fill up on a bowl of this vegetable tagine.
How do I store leftovers?
Allow leftover vegetable tagine to cool to room temperature, then store it in an airtight container in the refrigerator for up to 5 days. As with most stews and soups, it gets better on subsequent days. It also becomes thicker, which is great if you prefer a rich, thick stew. To brighten the flavor, add a squeeze of lemon juice (from half of one small lemon) when reheating leftovers. Only reheat the amount you want to eat with each serving. Add a splash of water if the stew becomes too thick for your liking.
You can also freeze leftovers in freezer-safe containers or zippered bags for up to 3 months. Defrost frozen leftovers in the refrigerator overnight, then reheat them in the microwave. Stovetop reheating is not recommended, as stirring can break down the vegetables too much. You could also reheat it in a 350°F oven until it is warmed throughout.
Serving suggestions
While a bowl of vegetable tagine is filling enough on its own, serving it with a delicious grain is another excellent option. You can try this Israeli Couscous Recipe (Pearl Couscous), Quinoa Rice (for two great sides in one), or check out this recipe for How To Cook Millet (but omit the butter). If you absolutely have to please the carnivores in the family, serve this dish with Kuku Paka (East African Chicken Curry) for the ultimate flavor feast! Whatever you do, don’t forget the Bazlama (Turkish Flatbread) or Gluten-Free Flatbread.
Vegetable Tagine
Ingredients
- 1/4 teaspoon ground cinnamon
- 2 teaspoons cardamom powder
- 1 tablespoon coriander powder
- 2 1/2 teaspoons cumin powder
- 1 1/4 teaspoons ground fennel seeds
- 1 teaspoon cayenne pepper optional for less heat
- 2 teaspoons turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 tablespoons olive oil divided
- 2 garlic cloves minced
- 1 small red onion sliced
- 1 1/2 pounds butternut squash peeled and cut into 1-inch cubes
- 1 small eggplant cut into 1-inch cubes
- 1 medium bell pepper red or yellow, cut into 1-inch pieces
- 1/2 small head cauliflower cut into bite-sized florets
- 1 large tomato seeds removed and diced
- 3 1/2 cups water
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 2 cups green beans trimmed and cut into 1.5-inch pieces
- 1 14-ounce can chickpeas drained and rinsed
- Zest and juice of 1 lemon
- Plain yogurt for serving
- 2/3 cup slivered almonds toasted
- 1/4 cup chopped cilantro
- A pinch of paprika or extra cayenne for garnish
Instructions
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In a small bowl, mix the cinnamon, cardamom, coriander, cumin, fennel seeds, cayenne, turmeric, cloves, and ginger.
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Preheat your oven to 350°F. In a large heavy pot over medium-high heat, add 1 tablespoon olive oil and sauté the minced garlic and sliced red onion for about 90 seconds, until softened. Transfer them to a separate bowl, keeping any bits in the pot.
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Add the butternut squash to the pot and cook for 3 minutes until lightly golden. Transfer the squash to the bowl. Then, add 2 tablespoons of olive oil to the pot and cook the eggplant for 3 minutes until it gets a hint of color. Remove to the bowl. Next, if the pot seems dry, add another tablespoon of oil and cook the bell pepper and cauliflower for about 2 minutes, until their edges begin to brown. Transfer these to the bowl as well.
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Add the diced tomato to the pot and cook for 1 minute. Stir in the spice mix and mix for another minute. Add all the sautéed vegetables back into the pot. Pour in the water, ensuring it just covers the vegetables, and season with salt and black pepper. Bring to a simmer, then transfer the pot to the oven and roast for 30 minutes.
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Remove the pot from the oven, then stir in the green beans and chickpeas. Simmer on the stove over medium-low heat for 15 minutes uncovered, allowing the sauce to thicken slightly. Stir in the lemon zest and lemon juice.
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Ladle the tagine into bowls and top each serving with a dollop of plain yogurt. Garnish with toasted almonds, chopped cilantro, and a pinch of paprika or extra cayenne if desired. This dish is great on its own or served over couscous or rice.
Nutrition
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