Vegetable Tagine Using Five Vegetables

Vegetable tagine or tajine, that includes five vegetables.This delicious vegetable tajine is spicy, sweet and hearty and contributes in no small way, toward your five a day. Serve this on rice, with couscous or dip your favourite bread in this stew.

Meat features in many of my recipes. However, I have been looking at meatless recipes in recent times and this is one of my top pick. This hearty vegetable tajine is naturally sweet and spicy with no processed sugar, honey or sweetners.

I used five vegetables, courgette, eggplant, carrots, red peppers and sweet potatos, are of which counts towards your five a day and highly nutritious vegetables. The ingredient list is long but they are ingredients you may already have and you easily get at your usual grocer.

The preferred pot to use is a tajine but haevy based pot or dutch oven will work as well. Most of the work lie in the chopping of the vetables but that will only take about twenty minutes of your time. Most of the cooking on the stove is on low heat until all the vegetables are cooked.

What Is Vegetable Tagine?

Vegetable tagine is a delicious and spicy stew from North Africa, usually cooked in tagines, pot with a conical lid that tapers at the tip. The stew uses spices like cumin, cinnamon, coriander, turmeric saffron and many others.

Can You Cook A Tagine Without A Tagine?

Yes, you can cook a tagine without a tagine(that is the Noth African pot with a conical lid). Use any pot you have with a tight lid to trap moisture as you cook in low heat. A dutch oven is the best alternative to a tagine.

What Food Goes With Moroccan Tagine?

The North Africans usually have this on couscous or with bread. You could also have it on rice as I do or with salads, bitter greens and olives.

Afang soup

Servings: 6

Prep Time: 40min

Cooking Time: 40min

Ingredients

  • 3 tables olive oil
  • 1 large onion diced
  • 1 large sweet potato skin peeled and diced
  • 1-2 harrissa
  • 3 cups cooked chickpea
  • 2 large eggplants diced
  • 2 large zucchini diced
  • 3 red bell peppers, deseeded and diced
  • 4 large carrots, skin scraped and diced
  • Juice of one lemon
  • 1 14 oz can of chopped tomatoes 
  • 1 cup dry Dates cut in halves or quarters 
  • 6 cloves crushed garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander 
  • 2 teaspoons turmeric powder
  • 2 inches long cinnamon stick
  • A pinch of saffron 
  • A handful of mint leaves
  • 600 ml of vegetable stock
  • Salt to taste

Method

Measure and prepare all ingredients for an efficient experience in your kitchen.

Heat the oil in a Tajine or pot of choice.

Sauté onion 5-6 minutes

Stir in herbs and spices including garlic and ginger. 1-2 minutes 

Stir in harrisa 1-2 minutes

Stir in sweet potato and other vegetables until browned. 6-8 minutes. 

Pour in the can of tomatoes, stock and lemon juice and stir in chickpea, dates and mint.

And simmer for one hour or until vegetables are cooked with the pot covered.

Serve on a bed of rice or couscous

Recipe provided by www.AfricanFoods.co.uk

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