MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE
Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well
Provided by OLIVEMAGAZINE.COM
Categories Healthy
Total Time 40 minutes
Number Of Ingredients 16
Steps:
- Fry the onion and garlic in a spray of olive oil for 5 minutes. Add the spices and fry for a minute until fragrant. Add the veg, and fry for 8-10 minutes until they’re coated in the spices and start to take on some colour.
- Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.
Nutrition Facts : Calories 187 calories, FatContent 3 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 11 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
LAMB, SQUASH & APRICOT TAGINE RECIPE | BBC GOOD FOOD
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 7 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.3 milligram of sodium
More about "vegetarian tagine recipe recipes"
FRUITY TURKEY TAGINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 343 calories per serving
- Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving
- In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
- Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
- Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
- Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
- Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
- Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
- Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
- Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
VEGETABLE TAGINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.6
Total Time 1 hours 20 minutes
Cuisine Moroccan recipes
Calories 273kcals per serving
- Serve the tagine spooned on top of a mound of warm couscous and scatter over the remaining chopped parsley.
MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Africa, Moroccan, Mediterranean
Calories 180 calories per serving
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Africa, Moroccan, Mediterranean
Calories 180 calories per serving
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
VEGAN TAGINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine North African
Calories 536kcal per serving
- Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous.
MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 3 hours 45 minutes
Cuisine Moroccan recipes
Calories 461kcals per serving
- For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
EASY TAGINE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
LAMB TAGINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine french
Calories 644 per serving
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
SLOW COOKER CHICKPEA TAGINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine North African
Calories 310kcal per serving
- Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous.
CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine African
Calories 586 calories per serving
Into a heated heavy bottomed casserole pan, spray the oil, add the drumsticks to brown all over
After a few mins, add the tagine paste, continue to colour the chicken. Remove drumsticks from the pan
In the same pan, fry the onion, carrots and peppers for around 5 mins. Add the garlic, ginger, spices, and a splash of water to stop the spices burning. Cook for 5 mins
Add the tomato puree, honey, tinned tomatoes & apricots, stir well. Return the chicken to the pan, along with 400mls of the stock, reduce the heat to low, cover and cook until tender and the meat is falling away from the bone, approx 30 mins. Add the olives, and chickpeas and cook for a further 5 mins
To prepare the cous cous, add it to a heatproof bowl, pour over the last of the remaining stock and cover with cling film – leave for 5 mins then give it a mix then cover for another 5 minutes
Garnish with the fresh herbs and a squeeze of lemon and flaked almonds
SLOW COOKER CHICKPEA TAGINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine North African
Calories 310kcal per serving
- Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous.
CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine African
Calories 586 calories per serving
Into a heated heavy bottomed casserole pan, spray the oil, add the drumsticks to brown all over
After a few mins, add the tagine paste, continue to colour the chicken. Remove drumsticks from the pan
In the same pan, fry the onion, carrots and peppers for around 5 mins. Add the garlic, ginger, spices, and a splash of water to stop the spices burning. Cook for 5 mins
Add the tomato puree, honey, tinned tomatoes & apricots, stir well. Return the chicken to the pan, along with 400mls of the stock, reduce the heat to low, cover and cook until tender and the meat is falling away from the bone, approx 30 mins. Add the olives, and chickpeas and cook for a further 5 mins
To prepare the cous cous, add it to a heatproof bowl, pour over the last of the remaining stock and cover with cling film – leave for 5 mins then give it a mix then cover for another 5 minutes
Garnish with the fresh herbs and a squeeze of lemon and flaked almonds
MOROCCAN VEGETARIAN CARROT AND CHICKPEA TAGINE RECIPE
From thespruceeats.com
EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE MEDITERRA…
From themediterraneandish.com
LAMB TAGINE RECIPE | ALLRECIPES
From allrecipes.com
MOROCCAN LAMB TAGINE RECIPE | TAGINE RECIPES | TESCO REAL FO…
From realfood.tesco.com
MOROCCAN CHICKEN TAGINE RECIPE | ALLRECIPES
From allrecipes.com
VEGETARIAN RECIPES | RECIPETIN EATS
From recipetineats.com
RECIPES COLLECTION | VEGETARIAN SOCIETY
From vegsoc.org
TAGINE RECIPES | FOOD & WINE
From foodandwine.com
45 VEGETARIAN SLOW-COOKER RECIPES | TASTE OF HOME
From tasteofhome.com
45 VEGETARIAN SLOW-COOKER RECIPES | TASTE OF HOME
From tasteofhome.com
MOROCCAN CHICKEN TAGINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
VEGETARIAN RECIPES | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.co.nz
RECIPES - JAN BRAAI
From braai.com
50+ VEGAN RECIPE IDEAS | WAITROSE & PARTNERS
From waitrose.com
1-POT CHICKPEA SHAKSHUKA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
RECIPES - GREEN KITCHEN STORIES – HEALTHY VEGETARIAN ...
From greenkitchenstories.com