How To Make Vegan Tagine
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup dried apricots, chopped
- 1/2 cup chickpeas, cooked
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Heat the olive oil in a large pot or tagine over medium heat. Add the onion and garlic, and cook until softened.
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Stir in the cumin, coriander, paprika, turmeric, ginger, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
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Add the carrots, potatoes, eggplant, zucchini, and bell pepper to the pot. Stir well to coat the vegetables with the spices.
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Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 30-40 minutes, or until the vegetables are tender.
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Stir in the dried apricots and chickpeas. Cook for an additional 5 minutes to heat through.
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Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 245kcal
- Total Fat : 8g
- Sodium : 539mg
- Total Carbohydrates : 40g
- Dietary Fiber : 10g
- Sugars : 12g
- Protein : 7g
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