Easy Vegetable Tagine Bowl
Easy Vegetable Tagine Bowl Recipe!
This easy vegetable tagine recipe combines juicy vegetables, warming spices, and magical black garlic from Black Garlic North America!
The black garlic in this recipe adds a depth of flavor and a whole new level of umami that you'll find impressively satisfying. Black garlic is a caramelized version of traditional garlic, and it is aged until it turns black; the result is a deep flavor that is less garlicky and sweeter.
The vegetables are pan-roasted first to add color before you simmer them, which also adds to this dish's flavor. If you have a tagine pot, you can do everything in one pot, from the stove to the oven to the table. Cleanup is easy too!
This recipe serves 8 to 10 people.
Easy Vegetable Tagine Bowl
Ingredients for the tagine spice mix
· 1 TBSP cardamom powder
· 1 TBSP coriander powder
· 1 TBSP cumin powder
· 1 & 1/2 TBSP fennel powder (or ground seeds)
· 1 tsp cayenne (skip if you don't like spicy food)
· 2 tsp turmeric
· 1/4 tsp ground cloves
· 1/4 tsp ginger powder
Ingredients for the tagine
5 TBSP olive oil, divided
1 small red onion, diced
1/2 a small butternut squash (or similar type of squash, or zucchini), cut into cubes
1 eggplant, cut into cubes
1/2 head cauliflower, chopped up into small florets
1 sweet pepper (any color), diced
2 cans chopped tomatoes (14 ounces each)
About 1 1/2 ounces black garlic (about 10 cloves or 1 head of black garlic, cloves peeled)
2 tsp sea salt
1/2 tsp ground black pepper
1 can chickpeas (14 ounces), drained
2 cups cut green beans
Zest and juice of 1 lemon
Ingredients for serving
Couscous, white or brown rice, cauliflower rice, cooked buckwheat, or another favorite grain (or serve the tagine as a thick stew)
1/2 cup toasted, slivered almonds (toast these yourself in a skillet if you wish)
1/4 cup fresh cilantro, chopped
Plain yogurt (plant-based or dairy)
Pinch of smoked paprika
Harissa
Directions
First, combine the spice mix ingredients in a bowl. Set to one side.
Preheat oven to 350 F.
Heat 1 tablespoon olive oil in your tagine pot or any heavy-based pot, using medium-high heat. Sauté the onion till soft(about 2 minutes). Take out the onion and set it aside in a large bowl.
Add the cubes of squash (with a drizzle more oil, if needed) and sauté for 3 minutes. The squash should be lightly toasted. Remove from the tagine pot and put into the bowl with the onions.
Add 2 more tablespoons of olive oil to the pan, and sauté the eggplant cubes for 3 minutes. Again, remove the sautéed eggplant and put it into the bowl with the onions and squash.
Now add the last tablespoon of oil, if needed. Sauté the sweet pepper and cauliflower for about 2 minutes. The cauliflower florets should be slightly golden. Remove the veggies from the pot and tip them into the bowl with the onions, squash, and eggplant.
Add the spice mix into the pot and stir for 1 minute to activate the spices.
Now add all of the vegetables back into the pot, and add the canned tomatoes. Add the black garlic, salt, and pepper, and stir well.
Add the salt and pepper and check the level of liquid. You should have enough juice to cover the vegetables, but add a bit of water if you don't.
Bring the tagine to a simmer on the stove, and then put it into the oven for 30 minutes. (If you don't wish to use your oven, you can let everything continue to simmer for 30 minutes, though check that the veggies don't become too soft).
Remove your tagine from the oven and add the green beans and chickpeas. Let simmer for 15 minutes uncovered (on medium-low heat) to thicken the sauce and cook the green beans.
Stir in both the lemon juice and the zest, and serve with your chosen extra ingredients. For example, you can serve a scoop of tagine over a bed of couscous with a dollop of yogurt and the slivered almonds and chopped cilantro sprinkled over the top.
Note: Any leftover tagine will keep for up to 5 days in the fridge. You'll notice your tagine gets thicker as you leave it, so dilute with a bit of water if you wish. You could also freeze leftover tagine, and it will keep for up to 3 months. You can then thaw it overnight in the fridge and reheat it in the microwave.
Stay hungry, black garlic fans!