(S) Vegetable Tagine
(S) Vegetable Tagine
By: Rachel's Tea
Info
Info
Servings
6
Prep-Time
-
Cook-Time
-
Cal/serving
85
Ingredients
- Large carrots (chopped) 2
- Large sweet potatoes (chopped) 2
- Zucchinis (chopped) 2
- Large eggplant (chopped) 1
- Cauliflower (chopped) 1/2 cup
- Sweet onion (chopped) 1/2 cup
- Organic vegetable stock 1 cup
- Garlic finely (chopped/minced) 2
- Red mina harissa 3 tbsp
- Fresh ginger root (minced) 1 tbsp
- Chopped parsley 1 tbsp
- Chopped mint 1 tbsp
- Sea salt 1 tsp
- Ras el hanout 1/2 tsp
- Turmeric 1/2 tsp
- Black pepper 1/4 tsp
- Olive oil 2 tbsp
- Additional fresh mint & parsley to garnish
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For A Delicious Dinner!
Method
- Put the olive oil in the tagine and sauté the chopped onion for about 2 mins, followed by adding in garlic.
- Add all the remaining chopped vegetables, spices, harissa and other ingredients.
- Cover with the lid and cook over low heat for 40 mins, stirring occasionally. The end result will be a thick, hearty vegetable dish.
- If you're using a skillet/deep dish skillet, use the same process and cover with a lid.
- Serve over cauliflower rice, or plain.
- Garnish with fresh mint and parsley.
- Keeps well in the fridge for leftovers, simply reheat in the oven or microwave briefly.
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