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Spoonacular Score: 20%
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The recipe Vegetable Tagine can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 1974 calories, 51g of protein, and 59g of fat per serving. For $14.47 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. This recipe serves 1. 1 person has tried and liked this recipe. Head to the store and pick up vegetable stock, olive oil, carrot, and a few other things to make it today. It is brought to you by Foodista. It works well as a pricey main course. With a spoonacular score of 88%, this dish is awesome. Vegetable Tagine, Vegetable Tagine, and Mixed vegetable tagine are very similar to this recipe.
Ingredients
Servings:1
1 tsp
1 tsp
black pepper
907.19 g
32 ounces
canned diced tomatoes
1 large
1 large
carrot
1 head
1 head
cauliflower
1 tsp
1 tsp
cayenne pepper
1 stalk
1 stalk
celery
164 g
1 cup
cooked chickpeas
3 inch
3 inch
cinnamon stick
453.59 g
1 lb
fennel bu
1 inch
1 inch
fresh gingerroot
3 Tbsps
3 Tbsps
fresh parsley
2 cloves
2 cloves
garlic
some
some
ib green beans
1 tsp
1 tsp
ground coriander
1 tsp
1 tsp
ground cumin
135 ml
1 cup
kalamata olives
2 Tbsps
2 Tbsps
olive oil
1 tsp
1 tsp
paprika
174 g
1 cup
prunes
1 tsp
1 tsp
saffron
1 tsp
1 tsp
salt
4
4
shallots
1 small
1 small
sweet potato chunks
some
some
vegetable stock
1 tsp
1 tsp
black pepper
907.19 g
32 ounces
canned diced tomatoes
1 large
1 large
carrot
1 head
1 head
cauliflower
1 tsp
1 tsp
cayenne pepper
1 stalk
1 stalk
celery
164 g
1 cup
cooked chickpeas
3 inch
3 inch
cinnamon stick
453.59 g
1 lb
fennel bu
1 inch
1 inch
fresh gingerroot
3 Tbsps
3 Tbsps
fresh parsley
2 cloves
2 cloves
garlic
some
some
ib green beans
1 tsp
1 tsp
ground coriander
1 tsp
1 tsp
ground cumin
135 ml
1 cup
kalamata olives
2 Tbsps
2 Tbsps
olive oil
1 tsp
1 tsp
paprika
174 g
1 cup
prunes
1 tsp
1 tsp
saffron
1 tsp
1 tsp
salt
4
4
shallots
1 small
1 small
sweet potato chunks
some
some
vegetable stock
Equipment
dutch oven
oven
stove
dutch oven
oven
stove
Instructions
6 SERVINGS VEGAN
Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes.
Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
Cover and bake until vegetables are render, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.