Algerian Vegetable Tagine

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

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
Spicy
Gluten-free

Ingredients

Method