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Traditional vegetable tagine


Ingredients :

  • 1 tsp Ras el Hanout.
  • ½ bunch of flat parsley.
  • 1 bunch of coriander.
  • 10cl of olive oil.
  • 1 tbsp paprika.
  • 1 tablespoon cumin.
  • Vegetable stock cube.
  • Salt and pepper.
  • 1 tsp turmeric.
  • 1 onion.
  • 2 cloves garlic.
  • 3 courgettes.
  • 2 turnips.
  • 2 stalks of celery.
  • 250g of peas.
  • 2 aubergines.
  • 1 red pepper.
  • 4 tomatoes.
  • 4 carrots.
  • 6 potatoes.
  • 250g of green beans.

Preparation :


Wash the vegetables. Cut the aubergines and courgettes into cubes. Peel the peppers and cut them into strips after removing the seeds from the inside. Peel and cut the carrots into sticks. Cut the celery stalks into rings. Peel the potatoes and cut them into pieces. Do the same with the turnips, cut them in 4.


Cut the tomatoes in 4. Slice the onions and mash the cloves of garlic. Prepare a saucepan of vegetable stock by diluting the cube in simmering water. Keep the stock warm over low heat.

Heat the oil in a frying pan, brown the onions. Add the potatoes, peppers, aubergines, turnips and celery. Moisten with one or two ladles of vegetable stock. When the stock has evaporated a little, add the courgettes, diced tomatoes, herbs (chopped coriander and chopped flat parsley), spices. Check the seasoning.

Add more vegetable stock if necessary. Cover and simmer 25 minutes. 15 minutes before the end, add the peas and green beans. Continue cooking. Serve hot with couscous.

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