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–+ servings
Tagine in a blue skillet with a silver spoon.

Tagine

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 (1) onion cut into wedges
  • 2 (2) carrots cut into bite-size chunks
  • 3 cloves (3 cloves) garlic
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) ground ginger
  • 1 teaspoon (1 teaspoon) ground coriander
  • 1 teaspoon (1 teaspoon) cinnamon
  • ¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
  • 2 (2) eggplants cut into large bite-size chunks
  • 2 (2) zucchini cut into large bite-size chunks
  • 1 (1) red bell pepper cut into bite-size chunks
  • ½ cup (60 grams) pitted dates cut into 4 pieces
  • ½ cup (100 grams) dried apricots cut into 4 pieces
  • 2 cans (15 ounces each) (800 grams) diced tomatoes
  • 1 can (15 ounces) (240 grams) chickpeas or 1½ cup cooked chickpeas.
  • 2 tablespoons (2 tablespoons) parsley or cilantro or both
  • 1 teaspoon (1 teaspoon) salt + black pepper to taste
  • 4 dollops (4 dollops) Greek yogurt + 4 lemon wedges, both optional for serving.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
    Sauté 1 onion and 2 carrots for 3 minutes, then add 3 cloves garlic (grated), 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon cinnamon, and ¼ teaspoon red pepper flakes.
    Cook until fragrant, about 1 minute, stirring frequently.
    Flavor base with onions, carrots, and spices.
  • Now add the vegetables cut into chunks: 2 eggplants, 2 zucchini, and 1 red bell pepper.
    Season with 1 teaspoon salt and black pepper and sauté for 5 minutes, stirring often.
    Zucchini, eggplants, and bell peppers sautéed in the flavor base.
  • Add ½ cup pitted dates and ½ cup dried apricots (cut in 4 pieces), 2 cans (15 ounces each) diced tomatoes, and 1 can (15 ounces) chickpeas (drained).
    Cover and simmer on medium-low for 20-30 minutes until vegetables are tender, stirring occasionally. If needed, add ½ cup water – the sauce should be thick, not runny.
    Vegetable tagine cooking in a skillet.
  • Stir in 2 tablespoons parsley and/or cilantro and adjust salt. Let rest 5-10 minutes.
    Serve over saffron rice, couscous, basmati rice, or with pita bread. Top with yogurt, herbs, and citrus.
    Store leftovers for up to 3 days. For a twist, reheat and poach eggs in it for a shakshuka-style meal.
    Tagine served in a bowl with saffron rice, yogurt, parsley, and lime juice.
TIP
I recommend starting this recipe by preparing the ingredients: grate garlic, measure spices, drain chickpeas, and open canned tomatoes.
Chop dates and apricots into fourths, then cut vegetables (including onion and carrots) into large chunks.
SUBSTITUTIONS
  • Extra virgin olive oil: substitute another vegetable oil.
  • Onion: substitute shallots.
  • Garlic: use fresh garlic.
  • Red pepper flakes: substitute a hot chili, cayenne pepper, or dried chili.
  • Ground cumin, ginger, coriander, and cinnamon: substitute Ras El Hanout, a North African spice mix.
  • Eggplant: substitute potatoes or sweet potatoes.
  • Zucchini: substitute butternut squash, pumpkin, kabocha squash, or any winter squash.
  • Carrots: substitute celeriac or fennel.
  • Bell pepper: substitute green peas.
  • Chickpeas: substitute green and brown lentils.
  • Canned tomatoes: substitute halved cherry tomatoes.
  • Dates: substitute raisins.
  • Dried apricots: substitute dried figs, dates, or raisins.
  • Fresh parsley or cilantro: you can use either or both.
  • Greek Yogurt: substitute crumbled feta cheese, a poached egg, or fried egg.
 
STORAGE
Store in fridge up to 4 days, or freeze up to 3 months (note: vegetables will soften when thawed). Reheat on stovetop or in microwave. Suitable for meal prep as flavor improves on day two.
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