Vegetable Tagine
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Food Faith Fitness · by Lori Mauer

Vegetable Tagine

NUTRITION · PER SERVING95M COOK
CAL 14%·PRO 18%
CARBS 34G49% OF CAL
10G FIBER14G OTHER10G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant vegetable stew with warming spices, chickpeas, and roasted vegetables including squash and cauliflower. Hearty and aromatic, it's comfort food with North African flair.

mainmoroccancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons cardamom powder
  • 1 tablespoon coriander powder
  • 2 1/2 teaspoons cumin powder
  • 1 1/4 teaspoons ground fennel seeds
  • 1 teaspoon cayenne pepper (optional for less heat)
  • 2 teaspoons turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 4 tablespoons olive oil (divided)
  • 2 garlic cloves (minced)
  • 1 small red onion (sliced)
  • 1 1/2 pounds butternut squash (peeled and cut into 1-inch cubes)
  • 1 small eggplant (cut into 1-inch cubes)
  • 1 medium bell pepper (red or yellow, cut into 1-inch pieces)
  • 1/2 small head cauliflower (cut into bite-sized florets)
  • 1 large tomato (seeds removed and diced)
  • 3 1/2 cups water
  • 1 1/2 teaspoons kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 cups green beans (trimmed and cut into 1.5-inch pieces)
  • 1 14-ounce can chickpeas (drained and rinsed)
  • Zest and juice of 1 lemon
  • Plain yogurt (for serving)
  • 2/3 cup slivered almonds (toasted)
  • 1/4 cup chopped cilantro
  • A pinch of paprika or extra cayenne (for garnish)
PREP
30M
SODIUM
450MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.