Vegetable Tagine With Olives and Prunes

May 16, 2023May 16, 20230 2
A savory and filling stew, Vegetable Tagine With Olives and Prunes is a perfect vegan meal
in Stew

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
4 shallots , coarsely chopped
1 stalk celery , diced
2 garlic cloves , slivered
1 cinnamon stick
1 1/4 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne ( or more to taste )
1 can crushed tomatoes or ( 32 ounce ) can diced tomatoes
1/3 lb string bean
1 small butternut squash , peeled and cut into 1 inch cubes ( or sweet potato )
1/2 head cauliflower , cut into florets
1/2 fennel bulb , trimmed and cut into 1/2 inch chunks
1 large carrot , peeled and sliced into 1/4 inch thick rounds
vegetable broth or water , as needed
1/4 teaspoon crushed saffron
1 cup canned chick-peas
1/2 cup whole kalamata olive
1/2 cup pitted prunes , diced
3 tablespoons chopped fresh parsley

Nutrision Information

Servings Per Recipe
6
Calories
307
Sugar
12g
Fat
10g
A tagine is a traditional North African stew that is named after the distinctive ceramic or clay pot in which it is cooked. This particular tagine recipe is vegan and features a variety of colorful vegetables and spices, plus the added punch of briny olives and sweet prunes. The dish is hearty and filling, making it perfect for a weeknight dinner or a Sunday family meal. Serve it with crusty bread or fluffy couscous to soak up all of the delicious juices.

Instructions

1.Heat the oil in a large saucepan over medium-low heat. Add the shallots, celery, garlic, and cinnamon stick, and cook until the shallots are translucent, about 10 minutes.
2.Add the paprika, cumin, coriander, cardamom, salt, black pepper, and cayenne, and cook for another 1-2 minutes, stirring frequently.
3.Stir in the can of crushed or diced tomatoes, scrape any browned bits from the bottom of the pan, and bring the mixture to a simmer.
4.Add the string beans, squash or sweet potato, cauliflower, fennel, and carrots to the pan. Pour in enough vegetable broth or water to nearly cover the vegetables, then stir in the saffron.
5.Bring the liquid to a boil, then reduce the heat and simmer the stew until the vegetables are tender, about 30 minutes.
6.Stir in the chickpeas, olives, prunes, and parsley, and cook for another 10 minutes. Taste and adjust seasoning if necessary.
7.Serve the tagine hot, with crusty bread or couscous on the side.

PROS

Vegetable Tagine With Olives and Prunes is a flavorful and filling vegan meal that is packed with nutrients and fiber.
It is also a great meal to make ahead of time or freeze for later use.

CONS

This dish can be time-consuming to prepare, with a lot of chopping and simmering involved.
It is also relatively high in sodium due to the olives and canned tomatoes.

HEALTH & BENEFITS

The combination of vegetables, chickpeas, and prunes in this dish provides a variety of important nutrients, including fiber, protein, vitamins A and C, and potassium.
The spices in this tagine, including cumin, coriander, and cinnamon, also have anti-inflammatory properties that can aid in digestion and boost overall health.

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