Algerian Vegetable Tagine

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

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
Mediterranean
Vegan
Gluten-free
Spicy

Ingredients

Method