How was your Christmas!?
I hope you all had a great Christmas Eve and indulged on delicious food and drinks! If you are like me and had extra cookies, cakes, and chocolates, it’s time to get back on track with this flavorful vegetable tagine!
This tagine requires just one pot and less than 15 minutes of preparation (plus about 30 minutes to cook). It is packed with vitamins, low in calories and super easy to make!
You don’t even need a clay or ceramic tagine, this recipe can be prepared in a heavy pot or dutch oven. If using a clay tagine, make sure you don’t place it directly on the stovetop, use a diffuser like an iron skillet. This will prevent the tagine from breaking as clay is sensitive to heat.
You start by sautéeing onions, garlic, and ginger with harissa paste, cumin, coriander, and cinnamon. I also added some Ras El-Hanout for more flavor.
Once your onions are brown, you add your diced vegetables. I went with eggplant, zucchini, and bell peppers. This recipe is versatile so feel free to tweak it with what you have in your fridge. I’m sure carrots, broccoli or even mushrooms would make great additions!
Next, add a can of diced tomatoes and half a can of chickpeas, cover with the lid and let it cook slowly for about 30 minutes.
Serve this tagine on top of bulgur or quinoa and top with crunchy cashews and fresh parsley! This tagine is super flavorful and packed with nutrients and protein, making it the perfect healthy dish to have after the holidays!
Let me know in the comments if you try this recipe!
- 1 tbsp oil
- 2 onions, diced
- 2 cloves of garlic, minced
- 1/2 tsp harissa paste
- 1 tsp grated ginger
- 1 tsp each: cumin, coriander, Ras El-Hanout
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp maple syrup
- 1/2 zucchini, diced
- 1 red bell pepper, diced (or 1/2 red pepper and 1/2 yellow pepper)
- 1/2 eggplant, peeled and diced
- 1 14.5-oz can diced tomatoes
- 1/2 15-oz can chickpeas, drained
- 3 small dates, chopped
- 1/4 cup water
- 1/3 cup cashews, roasted
- optional: fresh parsley, quinoa, bulgur or rice
- If using a tagine, place it on a heat diffuser or iron skillet, this will prevent it from breaking. If using a heavy pot or dutch oven just place it on the stovetop.
- Heat the oil in the tagine or dutch oven over medium heat. Once hot, add the onions and garlic, and cook for 3-5 minutes or until soft.
- Next, add the harissa paste, grated ginger, spices, salt, and maple syrup. Cook for another 3 minutes, or until the onions start to caramelize.
- Add the diced vegetables: zucchini, bell peppers, eggplant, and diced tomatoes with their juice. Add the drained chickpeas as well as the chopped dates. Give it a quick stir. Add the water and cover with a lid.
- Cook covered for 30 to 40 minutes, or until the vegetables are soft. Let cool 10-15 minutes and taste to adjust seasonings if needed.
- Serve on top of quinoa, bulgur, or rice, and top with the roasted cashews and fresh parsley.
- Serving Size: 1 (without quinoa)
- Calories: 205
- Sugar: 13.7g
- Fat: 9.3g
- Carbohydrates: 28.2g
- Fiber: 7g
- Protein: 5.8g