Algerian Vegetable Tagine

Preparation info

  • Difficulty


  • Serves


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.


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


Pull off the outside leaves of the artichokes. Using a serrated knife, cut parallel to the bases and across the leaves just above the chokes. With a very sharp paring knife, trim off the remaining leaves. Scoop out the fuzzy chokes with a spoon and cut the hearts into sixths. Place in a bowl of water acidulated with half the lemon juice.

Boil the beans in a large pot of boiling water until crisptender, about 2 minutes. Remove with a slotted spoon and cool under running water. Add the carrots to the boiling water and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and cool under running water. Repeat with the peas and zucchini, cooking each one separately for about 1 minute.

Heat 3 to 4 tablespoons oil in a large sauté pan over high heat. Add the artichoke pieces, stir a few times, and reduce the heat to low. Cook, stirring often, until tender, about 15 minutes. Sprinkle with the remaining lemon juice during the cooking. Season to taste with salt and pepper.

Heat the remaining 3 tablespoons oil in the same pan over medium heat. Add the onions and cook until tender, about 7 minutes. Stir in the garlic, coriander, cumin, 2 teaspoons pepper, and the cayenne; cook 2 minutes. Add 1 tablespoon cilantro, a pinch of mint, the tomato sauce, and stock or water; simmer 2 minutes. Add the cooked vegetables and season to taste with salt and pepper. Garnish with the remaining cilantro and mint just before serving.