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Vegetable tajine
Vegetable tajine

Vegetable tajine

Preparation 25 minutes
Cooking time 25 minutes
Servings 4

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 500 ml (2 cups) vegetable broth or water
  • 500 ml (2 cups) can of diced tomatoes (with the juice)
  • 500 ml (2 cups) green cabbage, cut into large pieces
  • 250 ml (1 cup) turnip, cut into cubes
  • 500 ml (2 cups) sweet potatoes, peeled and cut into cubes
  • 250 ml (1 cup) potatoes, peeled and cut into cubes
  • 250 ml (1 cup) green olives
  • 160 ml (2/3 cup) raisins
  • 5 ml (1 tsp) turmeric, ground
  • 5 ml (1 tsp) cumin, ground
  • 5 ml (1 tsp) coriander, ground
  • 5 ml (1 tsp) ginger, ground
  • 5 ml (1 tsp) nutmeg, ground
  • 5 ml (1 tsp) cardamom, ground
  • Salt and ground black pepper
  • 500 ml (2 cups) zucchini, cut into chunks
  • 310 ml (1 1/4 cups) canned chickpeas, rinsed well
  • 15 ml (1 tbsp) parsley, chopped

Preparation

  1. In a large saucepan, heat the oil over medium heat and brown the onion and garlic for 1 minute.
  2. Add the remaining ingredients, except for the zucchini, chickpeas and parsley.
  3. Bring to a boil, reduce heat to medium-low and let simmer for 15 to 20 minutes or until the vegetables are cooked.
  4. About 5 minutes before the end of cooking time, add the zucchini and chickpeas. Season to taste.
  5. Divide the tajine into four bowls.
  6. Garnish with parsley and serve with couscous or lentils.

Suggestion:

For more protein, add large cubes of extra-firm tofu in the second step. If you don't feel like running out and buying all the different spices, use 30 ml (2 tbsp) of ras el hanout spice mix.

Availability in stores