Vegetarian tagine

Name: Vegetarian tagine (Tajine aux sept légumes)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 tbsp tomato purée, diluted in a little water; 3–4 kg (6 lb 8 oz-8 lb 13 oz) mixed vegetables, such as onions, courgettes, carrots, turnips, potatoes, green beans and peas (seven types of vegetable in total); 200 g (7 oz) raisins, soaked in water, drained; leaves from a bunch of flat leaf parsley, finely chopped; 50 ml (2 fl oz) water; 2 tsp ground black pepper; 2–3 tsp ground cinnamon, or to taste; 3 tbsp vegetable oil; 2 tsp ground ginger; salt, to taste

Tajine aux sept légumes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Tagine is based on the principle of ultra-slow cooked meat, but a vegetarian version, using whatever vegetables are in season, is occasionally made for a light supper.

Ingredients

3–4 kg (6 lb 8 oz-8 lb 13

Africa
Morocco
Fez
Stew
Supper
Mediterranean
Vegan
North Africa
Gluten-free

Method

Peel and thickly slice the onions. Trim the courgettes, trim and peel the carrots and turnips, peel or scrub the potatoes, and roughly chop all these into medium-sized chunks. Top and tail the green beans.
Heat the vegetable oil in a large, deep saucepan and add the mixed vegetables, ginger, pepper, salt, tomato purée and chopped parsley, then add half the wate