Hearty Vegetable Tajine For Cozy Winter Dinners

Hearty Vegetable Tajine For Cozy Winter Dinners

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Call it a tajine should you personal a type of beautiful clay pots. Or merely regard this dish as a hearty winter stew. Either means, you’ll be enchanted with the spicy perfume and deep colours of this Middle Eastern means with winter greens. Don’t hesitate to substitute canned tomatoes or frozen inexperienced beans if contemporary aren’t accessible. And the reality is, you’ll be able to cook dinner up virtually some other veg you need right here: carrots, candy potatoes, sliced pink cabbage, for instance.

For a tangy contemporary facet dish, attempt Ottolenghi’s Kohlrabi salad.

No lack of selection right here on Green Prophet. We additionally give you ten winter soups to select from.

Keep the dish vegan and function is, or have every diner prime their dish with a spoonful or two of yogurt.

Hearty Vegetable Tajine

Hearty Vegetable Tajine For Cozy Winter Dinners

Miriam Kresh

Loaded with butternut squash and various greens; fragrant with Midde-Eastern spices
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Vegan, Vegetarian
Servings 6 individuals


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


Tajine Spice Mix

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

For The Tajine

  • 4 tablespoons olive oil
  • 1 pink onion sliced; sub any kind of onion
  • 2 or 3 garlic cloves finely minced
  • 1 lb. 600g/ butternut squash 1/2 a small, peeled, reduce into 2.5cm / 1″ cubes
  • Small eggplant reduce into 2.5cm / 1/2″ cubes
  • Small cauliflower head small, reduce into chew dimension florets
  • 1 bell pepper reduce into 2.5cm / 1″ items (pink or yellow)
  • 2 tomatoes seeds eliminated, reduce into 1cm / 1/3″ cube
  • 2 ¾ cups water
  • 1.5 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10.5 oz/ 300g/ canned chickpeas drained
  • 45 oz/150g inexperienced beans reduce into 3.5cm / 1.5″ items (~2 cups reduce)
  • 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


  • Combine spice combine elements.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tablespoon oil in a big pot over medium excessive warmth. Add garlic and onion, cook dinner till onion is wilted, about 1 1/2 minutes, then take away to a big bowl.
  • Add squash to the pan and cook dinner, stirring, for 3 minutes or till calmly golden. Remove to similar bowl.
  • Add 2 tablespoons olive oil. Cook eggplant for 3 minutes till softened slighty. Remove to similar bowl.
  • Add 1 tablespoon oil; stir.
  • Add bell pepper and cauliflower, cook dinner for two minutes till the cauliflower is golden on the perimeters. Remove into bowl.
  • Add tomato and cook dinner for 1 minute.
  • Add spice combine. Stir for 1 minute.
  • Add all greens again to pot. Add water. It ought to simply cowl the greens, no extra. Add salt and pepper.
  • Stir, carry to simmer on range, then switch to oven for half-hour. Or proceed simmering on the range, lined, at low warmth, as a substitute.
  • Remove from oven, add beans and chickpeas. Simmer for quarter-hour uncovered on range on medium-low to cook dinner the beans and scale back the sauce.
  • Stir the lemon juice and zest in. The sauce will thicken with stirring somewhat.
  • Before serving, sprinkle almonds, chopped cilantro, and a pinch of paprika excessive. Have a bowl of yogurt on the desk for many who wish to prime their dish with it.
  • Serve over rice or couscous.
  • This tajine will maintain for five days, refrigerated. It additionally freezes nicely, as much as 3 months.
Keyword tajine, vegan

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