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Tagine Style Vegetables

Posted on Oct 6, 2017 by in Vegetables | 0 comments



2 tablespoons extra-virgin olive oil
1 large sweet onion, halved and cut in strips
4 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
2 slices lemon
2 bay leaves
1/2 teaspoon freshly ground pepper
2 cups water
1 medium cauliflower, cored, cut into 2-inch-long florets
6 carrots, peeled, cut into 2-inch-lengths
2 can (14 1/2-ounce) fire-roasted whole tomatoes, do not drain
1 can (15-ounce) chickpeas, drained
1/2 cup raisins
1 stick cinnamon
2 medium zucchini, cut into 1-inch chunks
1/4 cup toasted slivered almonds
1/4 cup cilantro leaves


Place oil in Tagine pot or Dutch oven over medium heat. Heat approximately 2 minutes. Add onion and cook until onion is translucent. Add garlic, cumin, ginger, lemon, bay leaves and pepper. Stirring frequently cook about 3 minutes or just until you smell the fragrance. Add the water. Place cauliflower, carrots, tomatoes with juice, chickpeas, raisins and the cinnamon stick. Bring to a rapid boil. Cover pan and reduce heat to low. Cook about 20 minutes stirring often. Remove lid and add zucchini. Recover pot and cook until zucchini is tender. Sprinkle with almonds and cilantro when ready to serve.

Nutritional Information (approximate values):

Calories 275
Total Fat 9g
Saturated Fat 0g
Cholesterol 0g
Sodium 0g
Total Carbohydrate 42g
Dietary Fiber 0g
Sugars 0g
Protein 9g



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