Vegetable Tagine

Sublime Vegetable Tagine

This dish is surprising complex in flavor. The lemon compliments the garlic and other spices bringing out a light but hearty finishing flavor. The spice ingredients pack a powerful health punch and the organic vegetables deliver a powerful flavor profile. I was skeptical about the final taste, but this dish won me over. I’ve made the coconut curry dish in this exercise before, but the tagine completes evenly head to head in terms of satisfying the palate.


Mise en Place

  • 1 1/2 cups cooked chickpeas
  • 1 medium white onion
  • 1 turnip (1/2 cup diced)
  • 1 sweet potato (1 cup diced)
  • 2 carrots (1/2 cup diced)
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp whole cumin*
  • 1 tsp whole coriander*
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chile flakes
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper


Drain and rinse the canned chickpeas.

Dice into 1/2 inch cubes the onions, turnips, sweet potatoes and carrots.

Next, mince the garlic and measure the tomato paste.

Toast the cumin and coriander over medium heat until it starts to smoke and release its aroma.

Remove and  grind in a spice or clean coffee grinder along with the other spices, including the salt and pepper, leaving the mixture a bit course.

Set everything in your mise aside while you start the tagine.

tagine Mitchel MD

  • 3 tbsp olive oil (or substitute a bit vegetable stock to dry sauté)
  • 2 cups vegetable stock

Heat a large fry pan over medium heat. Once hot, add the oil followed by the onions.

Cook for 4 minutes, or until the onions start to brown and become translucent. Stir frequently.

Next, add in garlic and let cook for another minute or so. Be careful not to burn or the garlic will become bitter.

Reduce the heat to low and add the spices, tomato paste and vegetable stock. Stir and mix well.

Next add the turnips, sweet potatoes, carrots and chickpeas.

Cover and simmer for 20 to 25 minutes. The vegetables should be just tender.


Finishing The Tagine

  • 1/2 cup green olives
  • 1 jar artichokes (6 oz)
  • 3 tbsp lemon zest (2 to 3 lemons)
  • 1/4 cup golden raisins

Pit and roughly chop the olives.

Rinse, strain and cut the artichokes into quarters.

Zest the lemons. Don’t worry about the lemon as it will add a perfect flavor profile and not overpower the dish.

Test the vegetables and when they are tender, add the olives, artichokes, lemon zest and raisins and let cook for another 5 minutes or so.


Garnish & Serve

  • 2 tbsp fresh mint
  • 3 tbsp fresh flat-leaf parsley
  • 3 tbsp fresh cilantro
  • lemon zest
  • red chile


Chop the fresh herbs and zest the additional lemon.

I like a bit of spice and thinly slice the chiles.

Once finished cooking, add the freshly chopped herbs and fold everything together.

Taste and add more salt or pepper as needed for seasoning.

Serve with couscous or quinoa. Brown rice is a nice option as well.


Let me know how your dish turned out.

Mitchel M.D. Plant-powered physician and chef

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