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Vegetable Tagine
Vegetable Tagine is a traditional North African recipe for a slow-cooked vegetable stew flavoured with chillies, preserved lemons and spices. The full recipe is presented here and I hope you enjoy this classic North African version of: Vegetable Tagine.
prep time
15 minutes
cook time
50 minutes
Total Time:
65 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesNorth-africa Recipes
This is a more traditional North African-based dish that I like to make in a proper tagine, but you can use a good casserole pot (such as a Le Creuset one) just as well. At least, the flavours are North African though many of the vegetables are European.
Ingredients:
50g butter
2 tbsp olive oil
1 onion, roughly chopped
3 cloves garlic, finely shredded
3cm piece of
ginger, shredded
2 good pinches of
saffron
2 large potatoes cut into wedges
2 medium carrots, cut into fat chunks
500g mixed vegetables (green beans, broccoli, fennel, aubergine, cabbage)
1 Scotch Bonnet
chilli, finely chopped
3 large ripe tomatoes, cut into wedges
500ml
vegetable stock
1
preserved lemon
1/2 tsp ground
coriander seeds
1/2 tsp ground
cumin seeds
handful of chopped
coriander leaves
salt and black pepper
Method:
Heat the butter and olive oil in a frying pan then add the onion. Allow to soften on medium heat before adding the ginger and garlic. Sauté for five minutes then add the coriander seeds and cumin seeds. Cook for a further ten minutes, stirring occasionally.
Meanwhile heat the tagine, then soak the saffron in a little water. Transfer the onion mixture to the tagine and add the saffron water (and saffron) along with the tagine. Cover and allow to stand for a minute or so before adding the potatoes. Mix them in with the other ingredients and cover with the tagine lid. Cook until the potatoes have coloured from the saffron then cut the other vegetables into large chunks and add to the tagine. Add just enough stock to almost cover the water then season, replace the lid and allow to cook for about 45 minutes.
Before serving, chop the preserved lemon into very small pieces and stir into the tagine along with the chopped coriander. Serve immediately.
