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Hearty Vegetable Tajine

Hearty Vegetable Tajine For Cozy Winter Dinners

Miriam Kresh
Loaded with butternut squash and varied greens; aromatic with Midde-Eastern spices
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Vegan, Vegetarian
Servings 6 people

Equipment

  • 1 large, heavy pot or tajine cooking pot
  • 1 small bowl
  • 1 large bowl

Ingredients
  

Tajine Spice Mix

  • 1 Tablespoon cardamom powder
  • 1 Tablespoon coriander powder
  • 1 Tablespoon cumin powder
  • 1/2 teaspoon ground fennel seeds
  • 3/4 teaspoon cayenne omit for non-spicy
  • 1 -1.5 teaspoon turmeric
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

For The Tajine

  • 4 tablespoons olive oil
  • 1 red onion sliced; sub any type of onion
  • 2 or 3 garlic cloves finely minced
  • 1 lb. 600g/ butternut squash 1/2 a small, peeled, cut into 2.5cm / 1" cubes
  • Small eggplant cut into 2.5cm / 1/2" cubes
  • Small cauliflower head small, cut into bite size florets
  • 1 bell pepper cut into 2.5cm / 1" pieces (red or yellow)
  • 2 tomatoes seeds removed, cut into 1cm / 1/3" dice
  • 2 ¾ cups water
  • 1.5 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10.5 oz/ 300g/ canned chickpeas drained
  • 45 oz/150g green beans cut into 3.5cm / 1.5" pieces (~2 cups cut)
  • Zest of 1 lemon
  • 1.5 tablespoon lemon juice
  • Garnishes / for serving:
  • Handful of slivered almonds toasted
  • 1/4 cup coriander / cilantro roughly chopped
  • Plain yogurt
  • Pinch of paprika or cayenne pepper

Instructions
 

  • Combine spice mix ingredients.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tablespoon oil in a large pot over medium high heat. Add garlic and onion, cook until onion is wilted, about 1 1/2 minutes, then remove to a large bowl.
  • Add squash to the pan and cook, stirring, for 3 minutes or until lightly golden. Remove to same bowl.
  • Add 2 tablespoons olive oil. Cook eggplant for 3 minutes until softened slighty. Remove to same bowl.
  • Add 1 tablespoon oil; stir.
  • Add bell pepper and cauliflower, cook for 2 minutes until the cauliflower is golden on the edges. Remove into bowl.
  • Add tomato and cook for 1 minute.
  • Add spice mix. Stir for 1 minute.
  • Add all vegetables back to pot. Add water. It should just cover the vegetables, no more. Add salt and pepper.
  • Stir, bring to simmer on stove, then transfer to oven for 30 minutes. Or continue simmering on the stove, covered, at low heat, instead.
  • Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
  • Stir the lemon juice and zest in. The sauce will thicken with stirring a little.
  • Before serving, sprinkle almonds, chopped cilantro, and a pinch of paprika over the top. Have a bowl of yogurt on the table for those who want to top their dish with it.
  • Serve over rice or couscous.
  • This tajine will keep for 5 days, refrigerated. It also freezes well, up to 3 months.
Keyword tajine, vegan