Traditional recipes

How to make 7-veg tagine

How to make 7-veg tagine

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – this hardworking recipe ticks a lot of boxes!

Follow our simple steps for a super-tasty, veg-packed dish great for a midweek supper or a relaxed weekend dinner. The vegetables should be chunky so they hold their shape during the slow cooking. Serve the tagine as the Moroccans do – over some nutty-tasting couscous.


400g tinned or 200g dried chickpeas

8 button onions

2 carrots

2 courgettes

500g pumpkin

1 large potato

½ a green cabbage

5 baby aubergines

½ a bunch of fresh mint (15g)

½ a bunch of fresh flat-leaf parsley (15g)

30g ginger

1 generous pinch of saffron

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon tomato purée

1 litre organic vegetable stock

300g couscous

harissa, to taste


  1. If using dried chickpeas, soak them overnight. The next day, drain, place in a large pan, cover with water, bring to the boil, then simmer for 1 hour, or until tender.
  2. Place the onions in a bowl, cover with boiling water and let stand for a couple of minutes. Remove them carefully, then peel.
  3. Trim the carrots and courgettes, then slice into large batons.
  4. Chop the pumpkin into large pieces and roughly chop the potato.
  5. Cut the cabbage into 8 wedges. Trim and halve the aubergines lengthways.
  6. Pick and roughly chop the herbs.
  7. Peel and roughly chop the ginger and place in a large pan with the saffron, cumin and coriander seeds, most of the mint and parsley leaves, the tomato purée and vegetable stock.
  8. Bring to the boil, then add the onions, carrot, pumpkin and potato. Cover and allow to bubble away for 10 minutes, then add the remaining veg and the cooked or tinned chickpeas. Cover again and leave to simmer away for a further 20 minutes, stirring occasionally.
  9. Cook the couscous according to the packet instructions. Take the tagine off the heat. Spoon the couscous onto serving plates and top with the tagine, scatter with the remaining mint and parsley leaves. Serve immediately with harissa, to taste.

For more healthy, veg-packed dishes, take a look at our Health page – it’s bursting with tips, recipes, features and videos. You can also learn all about the wonderful world of veg at the Vegepedia!

Watch the video: Couscous with Seven Vegetables. كسكس سبع خضار - CookingWithAlia - Episode 423 (May 2022).


  1. Radburn

    You are not right. Write to me in PM, we will talk.

  2. Jose

    Bravo, you're not mistaken :)

  3. Azaria

    In my opinion you are wrong. Write to me in PM, we'll talk.

  4. Kigakinos

    In this something is. Before I thought otherwise, thank you very much for your help with this question.

  5. Garlan


  6. Whittaker

    Class! Respect to aftar!

Write a message