Vegetable Tagine

Serve with couscous.

Yield: 2 quarts (serving size: 2-cups)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 13%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Cholesterol: 0.0mg
  • Sodium: 421mg
  • Carbohydrate: 39.2g
  • Fiber: 5.2g
  • Protein: 5.4g


  • 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*


  1. Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.
  2. 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.
  3. 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.
  4. *Sambal oelek is a hot chile paste. Any Asian or Mexican chile paste may be substituted.
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