Ingredients for Vegetable Tagine
- 1 large onion, chopped
- Diced Tomatoes
- Fresh Parsley
- Fresh Cilantro
- 4 tablespoons olive oil
- Garlic Cloves
- Beef Bouillon Cube
- 1 teaspoon paprika
- Ginger
- Salt
- Black Pepper
- Turmeric
- 1 cup water
- Green Olives
- Preserved Lemon
- 2 pounds potatoes, peeled and cubed
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vegetable Tagine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vegetable Tagine
- Heat 2 tablespoons of olive oil in a tagine or large pot over medium heat.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh cilantro. Cook until softened, about 5 minutes.
- Stir in 1 vegetable bouillon cube, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1 (28 ounce) can crushed tomatoes, and 2 more tablespoons of olive oil. Cook on low heat for 10 minutes, stirring occasionally.
- In a small bowl, toss 2 pounds of potatoes (peeled and cubed) with 1 teaspoon paprika and 1/4 teaspoon black pepper.
- Add the potatoes, 1 cup of water, 1 cup pitted Kalamata olives, and the juice of 1 lemon to the tagine.
- Bring to a simmer, then cover and cook over low heat for 60-75 minutes, or until potatoes are tender.
- Serve hot with couscous (recipe #260654).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
32g
Fat
21g
Carbs
13g
