Algerian Vegetable Tagine

Name: Algerian Vegetable Tagine
Yield: Serves 6
Cuisine: Algeria
Ingredients: 6 tablespoons (or as needed) olive oil Salt and freshly ground pepper; 1½ cups zucchini or summer squash chunks (1 inch; optional); 2 teaspoons ground cumin; 1 tablespoon ground coriander; 4 cloves garlic, finely minced; 2 cups diced onions; 2 tablespoons chopped fresh mint; 3 tablespoons chopped fresh cilantro; ¼ to ½ teaspoon cayenne pepper; 2 teaspoons freshly ground pepper; ½ cup Chicken Stock or water; 1 cup Tomato Sauce; 6 medium artichokes; 1 cup carrot chunks (1 inch); 1 cup green peas; Juice of 1 lemon; 1½ cups green beans

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Because we serve so many dishes from North Africa, we are always looking for new accompaniments to supplement the ever-present couscous and broiled eggplant and peppers. I have taken some of the Algerian spices and put together a vegetable tagine that is a wonderful accompaniment to Grilled Chicken or Squab in an Algerian Marinade.

Ingredients

Africa
Algeria
Side dish
Gluten-free
Spicy
Vegan
Mediterranean

Ingredients

Method