Recipe Index

Ingredients

• 1 tbsp cardamom powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 1/2 tsp ground fennel seeds / fennel powder
• 1 tsp cayenne ((omit for non-spicy))
• 2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 5 tbsp olive oil
• 1/2 red onion (sliced; (sub any type of onion))
• 1 garlic clove (, finely minced)
• 1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 1 in / 1" cubes)
• 1 small eggplant (, cut into 1/2" cubes)
• 1/2 cauliflower head (, small, cut into bite size florets)
• 1 capsicum / bell pepper (, cut into 1 in / 1" pieces (red or yellow))
• 2 tomatoes (, seeds removed, cut into 1/3" dice)
• 3 1/2 cups water
• 2 tsp salt
• 1/2 tsp black pepper
• 14oz canned chickpeas (, drained)
• 7 oz / 60z green beans (, cut into 1½ in / 1.5" pieces (~2 cups cut))
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/2 cup slivered almonds (, toasted)
• 1/4 cup coriander / cilantro (, roughly chopped)
• Plain yogurt
• Pinch of paprika or cayenne pepper

Method

1. Stir the cardamom, coriander, cumin, fennel, cayenne, turmeric, cloves and ginger powders together into one spice mix and heat the oven to 350°F.
2. Wilt the sliced red onion and minced garlic in a tablespoon of the olive oil for about a minute and a half, then move them to a large bowl, scraping the garlic out so it cannot burn.
3. Sear the butternut cubes in the pot for 3 minutes until most sides catch some gold, and add them to the bowl.
4. Cook the eggplant cubes in 2 more tablespoons of oil for 3 minutes until tinged gold all over, then join the other vegetables in the bowl.
5. Give the capsicum and cauliflower 2 minutes in a little more oil until the florets pick up golden edges, and tip them into the bowl as well.
6. Cook the diced tomatoes in the empty pot for 1 minute, stir the spice mix through for another minute, then return every vegetable with the water, salt and black pepper.
7. Bring the tagine to a simmer on the stove, move the covered pot to the oven for 30 minutes, then bring it back to the hob.
8. Add the chickpeas and green beans and simmer everything uncovered for 15 minutes until the beans are tender and the sauce reduces a little.
9. Stir in the lemon zest and juice, spoon the tagine into bowls and top each with toasted slivered almonds, chopped coriander, a dollop of plain yogurt and a pinch of paprika or cayenne.

Prep: 30 min · Cook: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data