Vegetable tagine

By Desiree Nielson
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SERVES
4
 TO
6

Ingredients

  • 1/2 cup (120 milliliters) pitted prunes, chopped
  • 1/4 cup (60 milliliters) water
  • 1 tablespoon (15 milliliters) honey
  • Olive oil, for frying
  • 2 garlic cloves, sliced
  • 2 shallots, chopped
  • 1/2 cup (120 milliliters) sweet onions, chopped
  • 1/2 teaspoon (3 milliliters) cumin
  • 1 teaspoon (5 milliliters) ground ginger
  • 1/2 teaspoon (3 milliliters) turmeric
  • 1 teaspoon (5 milliliters) ground coriander
  • 1/2 cauliflower, chopped
  • 1 large eggplant, chopped
  • 2 large carrots, chopped
  • 1 zucchini, chopped
  • 1 cup (240 milliliters) green beans
  • 1 tomato, chopped
  • 1 cup (240 milliliters) organic vegetable stock
  • 1/4 cup (60 milliliters) almonds, blanched
  • Salt and fresh ground pepper to taste
  • Fresh cilantro and parsley, for garnishing

Directions

  1. Put prunes in a small skillet. Pour over water and honey. Cook until water is mostly absorbed.
  2. Heat base of tagine. Pour in olive oil. Add garlic, shallots, and onion and sauté. Add cumin, ground ginger, turmeric and ground coriander and mix well.
  3. Mix in cauliflower, eggplant, carrot, zucchini, green beans and tomato and stir.
  4. Pour over veggie stock. Stir well.
  5. Cover tagine with lid and cook 40 minutes, or until vegetables tender, stirring from time to time.
  6. Add blanched almonds to a skillet. Fry for a few minutes to toast.
  7. Serve veggie tagine over cooked couscous. Top with almonds, cilantro and parsley.
  8. Enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

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