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Vegetable Tagine

© 2020 Tulia

2 min read

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour and 30 minutes
Recipe Type: Main, Vegan, Gluten-Free 
Cuisine: North African 

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoons Tulia Mighty Date Supersnack
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 cup diced tomatoes
  • Zest and juice of 1 lemon
  • 1 onion, finely chopped
  • 3 medium potatoes, peeled and cut into chunks
  • 1 cup green beans, trimmed and cut into 1 1/2-inch pieces
  • 1 small eggplant, peeled and cut into chunks
  • 1 medium zucchini, cut into chunks
  • 1 each green and red bell pepper, deseeded and diced
  • 1 large carrot, cut into chunks
  • 1/3 cup chopped fresh flat leaf parsley or cilantro
  • 2 cups vegetable broth or water
  • Salt and pepper, to taste
Garnish
  • 2 tablespoons chopped parsley or cilantro
  • Lemon wedges, to serve

Preparation:

1. Heat oven to 425°F/220°C/Gas 7.

2. In a bowl, whisk olive oil, Tulia Mighty Date Supersnack, coriander, caraway, cumin, turmeric, tomatoes and zest and lemon juice. Set aside

3. Add onion, potatoes, green beans, eggplant, zucchini, bell peppers, carrot and parsley to a large bowl. Add the olive oil and spice mixture and toss together until the vegetables are coated. Season to taste and transfer to a tagine dish or a large baking dish with a lid.

4. Pour the vegetable broth over the vegetables and bake, covered for 1 hour, carefully stirring occasionally and adding a splash broth or water if it becomes too dry.

5. Remove the lid and continue baking for another 30 minutes or until the vegetables are fully cooked and begin to caramelize.

6. Sprinkle with cilantro and serve warm or cold with lemon wedges. Enjoy!