Vegetable Tagine

I remember the first time I made a Tagine. I woke up one morning, while I was living in New York, and had this intense desire to cook a Tagine. Weird, I know. It turned out surprisingly well and it has been a staple in our house ever since.

Serves 4

  • 2 tbsp olive oil
  • One handful dried apricots
  • 1/2 cup orange juice
  • 1/2 red onion, sliced
  • 5 medium carrots, chopped into large coins
  • 1/2 medium pumpkin, peeled and cubed
  • 3 tsp ground ginger
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground coriander
  • 2 cups vegetable stock
  • One handful almonds, roasted *skinless is preferable as the skins will break off into dish..
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/2 cup green olives

Tagine

  1. Combine dried apricots and orange juice in a small sauce pan. Bring up to a boil then remove from heat. Set aside.
  2. In a large cast iron pan (I’ve never actually made this in a proper tagine..) heat your olive oil over medium heat.
  3. Add in your onion, carrots and pumpkin. Stir until the onions have softened (2-3 minutes).
  4. Add in your cinnamon, ground ginger and ground coriander. Stir until fragrant and vegetables are evenly coated (1-2 minutes).
  5. Stir in the olives, chickpeas, apricots and almonds.
  6. Pour in your vegetable stock, cover and bring the heat down to low.
  7. Allow to simmer for 20 minutes covered or until vegetables are at desired texture.

Serve the Tagine hot with couscous, greek yogurt, Harissa and parsley. Enjoy!

*I recommend waiting until the dish has finished simmering to add salt, the olives always seem to salt the Tagine just enough for my taste.

2 thoughts on “Vegetable Tagine

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