Vegetable Tagine
This is as much a technique as it is a recipe—a simple method for cooking vegetables in red charmoula, a Moroccan braising sauce that includes tomato puree, olive oil, lemon and spices. Vary the types of vegetables as you wish, says Chef Mourad Lahlou, as long as you use a quantity that makes a cone-shaped pile that fills the tagine about halfway and doesn’t touch the inner walls of the lid (so there’s plenty of room for air to circulate).
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 cups Mourad’s spiced tomato and herb braising sauce
- Cipollini onions, 1 inch in diameter
- Yukon Gold potatoes, cut into 1 1/2-inch pieces
- Baby carrots, 1 1/2 inches long, or large carrots, peeled and cut
- into 1 1/2-inch pieces
- Cauliflower, cut into 1-inch florets
- Turnips, cut into wedges
- Fennel bulbs, cut into wedges
- 1/2 cup cooked chickpeas (optional)
- 1/4 cup raisins (optional)
- Paper-thin slices of raw vegetables used in tagine for garnish
- Fennel fronds for garnish
- 1 preserved lemon, pulp removed, rind thinly sliced
- Crunchy sea salt for sprinkling