Vegetable Tagine

Southern Living
Serve with couscous.
2 quarts (serving size: 2-cups)


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1 onion
1 green bell pepper
3 carrots
2 sweet potatoes
1 eggplant
4 plum tomatoes
3 zucchini
1 tablespoon olive oil
3 garlic cloves, minced
5 (16-ounce) cans fat-free reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 (15.5-ounce) can chickpeas, rinsed and drained
1 teaspoon salt
1 teaspoon pepper
2 tablespoons sambal oelek*


Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.

Sauté onion and bell pepper in oil in a Dutch oven 6 minutes or until tender. Add garlic, and saute 1 minute; stir in carrot, sweet potato, eggplant, tomato, broth, and next 7 ingredients. Bring to a boil over medium-high heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until carrot and potato are tender.

Stir in zucchini, chickpeas, salt, and pepper; simmer 10 to 15 minutes or until zucchini is tender. Remove 1 cup cooking liquid; stir sambal oelek into liquid, and serve sauce with tagine.

*Sambal oelek is a hot chile paste. Any Asian or Mexican chile paste may be substituted.

Created date

October 2003

Nutritional Information

Calories 205
Caloriesfromfat 13 %
Fat 2.8 g
Satfat 0.4 g
Cholesterol 0.0 mg
Sodium 421 mg
Carbohydrate 39.2 g
Fiber 5.2 g
Protein 5.4 g