Tajine with vegetables

Name: Tajine with vegetables
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 4
Ingredients: New potatoes 1.3 lbs; Baby carrots 0.5 lb; Red spring onions 5.3 oz; Green beans 2 ¼ cups; Fava beans shelled 1 cup; Peas 1 cup; Fresh chili pepper 1; Extra virgin olive oil 2 ½ tbsp; Berberè 1 tsp; Garlic 2 cloves; Fine salt to taste; Mint to taste; Bulgur 1.67 cups; Water 500; Fine salt to taste; Low-fat Yogurt to taste

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534

Calories per serving

Energy Kcal 534
Carbohydrates g 87.8
of which sugars g 11.9
Protein g 19.9
Fats g 11.4
of which saturated fat g 2.22
Fiber g 22.3
Cholesterol mg 1
Sodium mg 628

Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 10 min
Serving: 4
Cost: Average

PRESENTATION

Vegetable tagine is really a staple on North African tables. Cooked slowly in a special clay pot, it has layers of colorful veggies that soak in a blend of warm spices and tender flavors. And you know what? What really stands out is the berberè—a bold spice blend from Eritrean and Ethiopian kitchens that gives it a toasty, aromatic kick. As the stew cooks low and slow, these spices settle in, filling your kitchen with a comforting scent. Really comforting.

If you’re into a vegetarian tagine recipe or just want something with tons of flavor, this dish is perfect. The veggies come out moist and full of taste, picking up sweetness from carrots or squash and soaking up the deep, earthy spices. Across Morocco and the Maghreb, people typically serve this kind of healthy tagine recipe with fluffy couscous. Pretty simple. But, bulgur is a popular alternative that works just as well.

A scoop of cool yogurt and a sprinkle of fresh mint on top add a tangy, refreshing note that cuts through the richness and keeps things interesting. North African cuisine is all about bringing people together, and a vegan Moroccan tagine like this really makes any meal feel special. Really special.

Each bite offers a mix of textures—some bits are crispy from slow-cooked potatoes, while others melt in your mouth. And the sauce? The slow braising really makes the flavors come alive, letting you taste each spice and every veggie in a way you just can’t get with fast cooking. For real.

This easy vegetable tagine is a celebration of simple ingredients cooked with care. It's the kind of food that makes you want to linger at the table, maybe even go back for seconds. Whether you're cooking for family or friends, this dish is a fantastic way to explore the rich culinary traditions of North Africa. Enjoy the satisfying experience of crafting something both nourishing and delicious. Cannot go wrong.

INGREDIENTS

534

Calories per serving

New potatoes 1.3 lbs (600 g)

Baby carrots 0.5 lb (250 g)

Red spring onions 5.3 oz (150 g)

Green beans 2 ¼ cups (280 g)

Fava beans 1 cup (200 g) - shelled

Peas 1 cup (170 g)

Fresh chili pepper 1

Extra virgin olive oil 2 ½ tbsp (40 g)

Berberè 1 tsp

Garlic 2 cloves

Fine salt to taste

Mint to taste

To accompany: Bulgur 1.67 cups (250 g); Water 500; Fine salt to taste; Low-fat Yogurt to taste

Preparation

How to prepare Tajine with vegetables

To prepare the vegetable tagine, start by washing and drying all the vegetables you will then cut in this way. Cut the baby potatoes in half 1; first trim the green beans 2 and then divide them in half or into three parts depending on the size 3;

first trim the baby carrots 4 and then cut them in two 5; trim the spring onions 6

and cut them into 4 parts lengthwise 7. Now you can move on to the stove. In a tagine, made of cast iron or clay, add 2 cloves of garlic in their skins, crushed, the berbere 8 and the chili pepper, chopped with a knife and deseeded 9.

Let the garlic brown and then discard it 10. At this point, you can add the potatoes, placing them with the cut side down on the pot to roast well, and cook for 3-4 minutes over medium heat 11. Then add in order to form layers, the carrots 12,

along with the spring onions, the green beans 13, and the broad beans 14. Season with salt and cover with the typical lid 15.

Pour a few drops of cold water on the concave part of the lid and cook for about 40 minutes without ever opening 16. When the time has passed, lift the lid, perhaps using a cloth, and add the peas 17. Cover and cook for another 5 minutes 18.

In the meantime, if you like, you can take care of the bulgur. Pour it into a large bowl and pour over the boiling salted water 19. Cover with plastic wrap and let the water absorb for 10 minutes 20. At this point, everything should be ready so fluff the bulgur 21

and mix the vegetables, adjusting the salt if necessary 22. Finely chop a generous portion of fresh mint with a knife 23 and compose your plate of vegetable tagine accompanied by a portion of bulgur and yogurt 34.

Storage

Ideally, the vegetable tagine should be consumed immediately, however, you can store everything in the fridge for a couple of days. The bulgur too.

Freezing is not recommended due to the vegetables, which may become soggy.

Advice

Berbere, the typical spice mix, is essential in vegetable tagine. If you cannot find it, try creating one by carefully mixing cumin, ginger, chili pepper, cloves, but also pepper, coriander, rue, and ajowan!

For the translation of some texts, artificial intelligence tools may have been used.