email this pageHarvest Tagine
Photographer: Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
A tagine (TAH-jeen) is a conical-shaped dish used to make the Moroccan stew of the same name. Fortunately you don’t need a tagine to make a tagine, just a large pot, Dutch oven or slow cooker. In fact, one of the best ways to make a tagine is in the slow cooker, which allows all the flavors to mix and mingle and . . . well, stew. While many tagines contain beef or lamb, this one is vegetarian, with garbanzo beans taking center stage. Serve over couscous.
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons turmeric
2 teaspoons cumin seed
2 teaspoons coarsely ground black pepper
1/4 teaspoon crushed red pepper
1 (14-ounce) can whole tomatoes, with juice, coarsely chopped
6 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 (20-ounce) can garbanzo beans, drained
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup golden raisins
1/2 pound green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 unpeeled eggplant, coarsely chopped
Instructions
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons turmeric
2 teaspoons cumin seed
2 teaspoons coarsely ground black pepper
1/4 teaspoon crushed red pepper
1 (14-ounce) can whole tomatoes, with juice, coarsely chopped
6 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 (20-ounce) can garbanzo beans, drained
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup golden raisins
1/2 pound green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 unpeeled eggplant, coarsely chopped
1. Heat olive oil and butter in a large nonstick skillet. Add onion; sauté 3 minutes. Add garlic, turmeric, cumin, black pepper and red pepper; sauté 3 minutes.
2. Transfer onion mixture to a slow cooker, along with tomatoes, vegetable broth and salt. Cover and cook on high 1 hour.
3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1 1⁄2 hours or on low 2 to 3 hours, until vegetables are tender. Serve over couscous. Serves 6.
Recipe by Crescent Dragonwagon, Relish World Flavors, October 2008.
Nutritional Information
2. Transfer onion mixture to a slow cooker, along with tomatoes, vegetable broth and salt. Cover and cook on high 1 hour.
3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1 1⁄2 hours or on low 2 to 3 hours, until vegetables are tender. Serve over couscous. Serves 6.
Recipe by Crescent Dragonwagon, Relish World Flavors, October 2008.
Per serving: 310 calories, 8g fat, 5mg chol., 9g prot., 55g carbs., 13g fiber, 580mg sodium.
Related Stories
If you enjoyed reading this story, Moroccan Stew, then you might enjoy these other stories.- The Ultimate Melting Pot
- Slow Cooker Recipes
- More Slow Cooker Recipes
- The New Slow Cookers
- Slow-Cooker Soup
Share This Story With Others:
Discuss this Article
Here are some of the current comments about this article. To read more or post your own comments, visit our message boards.
