Vegetable Tagine

Vegetable Tagine

I’m so glad you’re here! I have a recipe for a Vegetable Tagine that’s perfect for this time of year. This is one of my favorite ways to eat veggies because it’s hearty and delicious, but also quite healthy. There are lots of vegetables in the dish and they’re all cooked just right so there’s no need to add any butter or oil, which means this recipe is great for people on gluten-free diets and those who follow vegan lifestyles too. Plus, if you don’t want to use up your entire day in the kitchen cooking dinner (or maybe you don’t know how), then this meal can be made in an hour or less! You’ll love it–check out the full blog post now!

prep: 25 mins, cook: 50 mins, total: 75 mins, Servings: 6, Yield: 6 servings


½ cup raisins

3 cloves garlic, chopped

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

¼ teaspoon ground coriander

1 onion, chopped

1 tablespoon olive oil

1 teaspoon salt

4 plum tomatoes, chopped

1 teaspoon ground black pepper

1 (15.5 ounce) can garbanzo beans, rinsed and drained

3 carrots, chopped

2 tablespoons lemon juice

2 sweet potatoes, chopped

1 green bell pepper, chopped

¼ teaspoon ground cumin

3 zucchini, chopped

1 eggplant, chopped

1 tablespoon honey

3 (16 ounce) cans chicken broth


Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.

Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.

Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

Nutrition Facts:

Per Serving: 282 calories; protein 9.1g; carbohydrates 55.6g; fat 4.3g; cholesterol 5.7mg; sodium 1774.1mg.

Scroll to Top