Nigella Vegetable Tagine

Nigella Vegetable Tagine recipe is made with wholesome ingredients like butternut pumpkin, eggplant, cauliflower, and chickpeas this recipe takes 90 minutes to cook and serves 6 people.

More Nigella Recipe:

• Nigella Slow Cooker Lamb Shanks
• Nigella Spaghetti Bolognese
• Nigella Shepherds Pie

🧡 Why You’ll Love This Vegetable Tagine Recipe:

• Flavorful Spices: The blend of cardamom, coriander, cumin, and other spices creates a rich, aromatic experience that tantalizes the taste buds.
• Healthy Ingredients: Packed with nutrient-rich vegetables like butternut pumpkin, eggplant, and cauliflower, this dish offers a hearty, satisfying meal that’s also good for you.
• Versatile Serving Options: Whether over couscous, rice, or as a standalone stew, it adapts easily to different preferences and dietary needs, including low-carb options like cauliflower rice.
• Simple Preparation: With straightforward instructions and common pantry ingredients, it’s easy to prepare, making it perfect for both weeknight dinners and special occasions.

❓ What Is Nigella Vegetable Tagine Recipe?

Nigella Vegetable Tagine is a flavorful North African stew renowned for its aromatic blend of spices and hearty vegetable mix it typically includes ingredients like butternut pumpkin, eggplant, cauliflower, and chickpeas, simmered together in a savory broth.

🧅 Nigella Vegetable Tagine Ingredients

TAGINE SPICE MIX:

• 1 tbsp cardamom powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 1/2 tsp ground fennel seeds / fennel powder
• 1 tsp cayenne (omit for non-spicy)
• 2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

TAGINE :

• 5 tbsp olive oil
• 1/2 red onion sliced (sub any type of onion)
• 1 garlic clove , finely minced
• 800g/1.6lb butternut pumpkin / squash (1/2 a small), peeled, cut into 2.5cm / 1″ cubes
• 1 small eggplant , cut into 2.5cm / 1/2″ cubes
• 1/2 cauliflower head , small, cut into bite size florets
• 1 capsicum / bell pepper , cut into 2.5cm / 1″ pieces (red or yellow)
• 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice
• 3 1/2 cups water
• 2 tsp salt
• 1/2 tsp black pepper
• 400g/ 14oz canned chickpeas , drained
• 200g / 60z green beans , cut into 3.5cm / 1.5″ pieces (~2 cups cut)
• Zest of 1 lemon
• 2 tbsp lemon juice

GARNISHES / FOR SERVING:

• 1/2 cup slivered almonds , toasted
• 1/4 cup coriander / cilantro , roughly chopped
• Plain yogurt
• Pinch of paprika or cayenne pepper

🍲How To Make Nigella Vegetable Tagine

1. Mix all the spices together.
2. Set your oven to 180°C (350°F).
3. Heat 1 tablespoon of oil in a big pot. Add garlic and onion. Cook until onion is soft (about 1.5 minutes). Put them in a large bowl and clean out the pot.
4. Put the pot back on heat with some oil. Add pumpkin/squash and cook for 3 minutes until golden. Put them in the same bowl.
5. Add more oil to the pot if needed. Cook eggplant until golden (about 3 minutes). Put it in the bowl with other vegetables.
6. If the pot is dry, add more oil. Cook capsicum and cauliflower for 2 minutes until cauliflower is slightly golden. Put them in the bowl too.
7. Put tomato in the pot and cook for 1 minute. Add the Spice Mix and cook for another minute.
8. Put all vegetables back into the pot. Add enough water to cover them. Season with salt and pepper. Stir well.
9. Bring it to a simmer on the stove, then transfer to the oven for 30 minutes. Alternatively, simmer on low heat on the stove, stirring gently.
10. Take the pot out of the oven. Add beans and chickpeas. Cook uncovered on medium-low heat for 15 minutes to cook the beans and thicken the sauce.
11. Stir in lemon juice and zest. The sauce should thicken a bit more as it cools or sits overnight.
12. Serve over couscous for a traditional meal. Otherwise, try it with rice, quinoa, or just as a hearty stew. For a low-carb option, try cauliflower rice. Top with yogurt, almonds, cilantro, and paprika or cayenne for extra flavor.

💭 Recipe Tips:

• Use a tagine or heavy-based pot to ensure even cooking and preserve flavors.
• Adjust spice levels carefully; start with less cayenne for a milder dish, especially if serving to those sensitive to heat.
• Maintain the sauce thickness by adding water sparingly and simmering gently to avoid over-thinning.
• Substitute seasonal vegetables like zucchini or sweet potatoes for variety without compromising flavor.
• Let the tagine rest after cooking to allow flavors to meld for a richer taste experience when served.

🍷 What To Serve With Vegetable Tagine?

Serve Vegetable Tagine with Potato Salad or Cauliflower Cheese to soak up the flavorful sauce pair it with a side of warm Sausage Rolls or Cheese Straws complement the meal with Courgette Fritters and Butter Bean Mash, and a glass of Poinsettia Cocktail.

🎚 How To Store Leftovers Vegetable Tagine?

• In The Fridge. Store leftovers vegetable tagine in an airtight container in the refrigerator for up to 3-4 days.
• In The Freezer. Allow leftovers vegetable tagine to cool completely before transferring it into freezer-safe containers or bags label with the date and store in the freezer for up to 3 months.

🥵 How To Reheat Leftovers Vegetable Tagine?

• On The Stovetop: Reheat leftovers vegetable tagine in a pot over low heat stirring occasionally to prevent sticking for up 4-7 minutes.
• In The Microwave: Place leftovers vegetable tagine in a microwave-safe dish cover loosely and heat in short intervals for up 3-5 minutes stirring between until warmed through.
• In The Oven: Cover leftovers vegetable tagine with foil in an oven-safe dish at 180°C (350°F) for about 15-20 minutes or until heated thoroughly.

FAQ’S

More Nigella Recipe:

• Nigella Carbonara
• Nigella Pancetta And Peas Orzo
• Nigella Lamb Ragu

Nigella Vegetable Tagine Nutrition Facts

Amount Per Serving

• Calories:200cal
• Carbohydrates:26g
• Protein:5g
• Fat:10g
• Saturated Fat:1g
• Sodium:708mg
• Potassium:780mg
• Fiber:8g
• Sugar:7g
• Vitamin A:8994IU
• Vitamin C:64mg
• Calcium:98mg
• Iron:3mg