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Sep 5, 2009 01:20 PM

favourite vegetable tagine recipe?

Have been googling various veggie tagine recipes, and read the recipe on Chow using cauliflower ( I'm a little overwhelmed.

Do you have any favourite recipes you'd like to share?

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  1. This is great if you want to set your slow cooker and forget about it until dinner
    Mike's Table is great resource for me because of the pictures - I didn't use the cinamon or saffron though

    1. My usual veggie one involves onion, carrot, turnip, aubergine and red pepper. But I'm open to any good looking root veg. Cooked in stock (from bouillon powder) to which I add thyme (usually) and a large dollop of harissa (always).

      It's simple food so I don't mess about much with the couscous - just adding parsley, ras-el-hanout and maybe a few slivered almonds.


        Tis is an amazing recipe. Made it again last nigt for dinner party. it of te meal...again.

        1. thanks for all your suggestions:)

          Will give the citycook recipe a try tonight!

          3 Replies
          1. re: phoenikia

            Cool, report back if you remember - especially about what you "tweaked" and what worked/ didn't work for you :)

            1. re: enbell

              Used the recipe as a very loose guideline- what I made has almost no resemblance to the recipe to be honest. I've been cooking without a fridge for the last 2 weeks (it broke down right before my vacation,and I'm waiting for the new one to arrive),so I just used whatever vegetables I had fresh from the garden, and skipped the lemon juice and cilantro, since I don't have any on hand.

              I used 2 white turnips, 4 carrots, 3 kohlrabi,2 mid-sized new potatoes, 1 green pepper, 2 beefsteak tomatoes, 2 cloves of garlic and 1 zucchini. No onions, leeks or chickpeas in my variation. I used roughly 1 heaping tsp each of ground coriander, dried thyme, cinnamon, cumin, turmeric, ground ginger (had no fresh ginger), fresh ground pepper, sweet paprika and a big pinch of saffron. Cutting back on salt lately, so the only salt I added was via some hot sauce at the table. My resulting tagine/stew was ok, but somewhat bland, especially considering how much spice I added to the pot.

              Will try out another veggie tagine sometime soon, and follow the recipe more closely once I have a working fridge and access to more of the ingredients!

              1. re: phoenikia

                Thanks for the response, and sorry about the fridge! Nice that you have a garden though. I , too, am surprised that you describe the finished product as bland. Perhaps onions really are *that* important. Hopefully your new appliance arrives soon :)

          2. Here are two that I like:

            Spicy Carrot and Chickpea Tagine with Turmeric and Cilantro

            my adaptation from a recipe by: GHIllie Basan
            Yield: 4 main course servings or 8 side dish servings


            3-4 tablespoons oilve or pumpkin seed oil
            1 onion, chopped
            3-4 cloves garlic, finely chopped
            2 teaspoons turmeric
            1 teaspoon mustard seeds
            1 teaspoon cinnamon
            1/8 teaspoon cayenne
            1/4 teaspoon freshly ground black pepper
            1 tablespoon dark honey
            3-4 medium carrots, peeled and sliced on a diagonal
            chicken broth
            2 14 1/2 ounce-can chickpeas, thoroughly rinsed and drained
            sea salt, to taste
            cilantro leaves, finely chopped
            1 lemon, cut into wedges for serving
            thick or drained yogurt, for serving


            Heat the oil in a tagine or heavy-based casserole dish. Add the onion and garlic and sauté until soft. Add the spices, honey and salt. Pour in enough chicken broth or water to cover the base of the tagine and cover with the lid. Cook gently for 10-15 minutes.

            Toss in the chickpeas checking that there is still enough liquid at the bottom of the tagine. Cover with the lid again and cook gently for 5-1-0 more minutes.

            Season with salt and sprinkle on cilantro leaves. Serve with lemon wedges and yogurt.

            Chickpea & Sweet Potato Curry

            my adaptation from a recipe by: adapted from a Williams-Sonoma recipe
            Serving Size: 4


            I doubt this is authentically Indian but it's certainly influenced by Indian curries.

            It develops really complex flavors after a day so plan to do this the day before or really look forward to leftovers.


            2 tablespoons canola oil
            1 small onion, chopped
            2 cloves garlic, minced
            1 tablespoon ginger, chopped
            1 jalapeño chile, cleaned and finely chopped
            1 tablespoon curry powder
            1 1/2 teaspoons cumin
            1 1/2 teaspoons turmeric
            salt and freshly ground pepper
            1 large sweet potato , peeled and cut into 1/2" cubes
            1 15-oz. can chickpeas, drained and rinsed
            1 14-oz. can light coconut milk
            1/2 cup water
            1 cup cauliflower florets , bite-sized pieces
            3/4 cup frozen peas
            1/2 cup canned diced tomato pieces, drained
            2 tablespoons cashews, chopped, for garnish
            1 tablespoon cilantro, leaves only, chopped, for garnish


            Make the curry base:

            In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spices and cook, stirring constantly, until fragrant, about 30 seconds.

            Cook the vegetables:

            Add the sweet potato, chickpeas, coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the cauliflower and cook for about 5 more minutes. Add the peas and tomato and cook until heated through and the liquid is reduced to a thick sauce.

            Serve in bowls, over rice if desired, sprinkled with parsley and cashews for garnish.

            1 Reply
            1. re: rainey

              Thanks so much- those look like great recipes to try out, soon!