Vegetable Tagine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 5 cloves garlic
- 1 large onion (s), red
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 2 carrot (s)
- 1 lime (s)
- 8 date (s)
- 1 can chickpeas, approx. 400 g
- 2 cans tomato (s), approx. 400 g each
- 5 tablespoon soy sauce
- 7 tablespoon water
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon salt and pepper, each
- 2 teaspoons cumin powder
- 1 teaspoon paprika powder, hot pink
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- 0.5 teaspoon ½ cayenne pepper
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into small pieces. Peel and chop the onion. Cut the garlic into thin slices.
- Put all three ingredients in a large saucepan. Mix the soy sauce and the water. Pour half over the ingredients and sauté everything. For the color, add 1 teaspoon of paprika powder. Pour the second half of the soy-water mixture over it and cook for 10 minutes, until the aubergine is nice and soft.
- In the meantime, cut the peppers into small strips and the carrots into slices.
- Put the spices in the pot and let it cook for a moment. Add the juice of one lime. Now add the peppers and carrots. Stir everything and let it warm up.
- Drain the chickpeas and add. Cut the dates into small pieces and add them. The
- Add the contents of the two tomato cans and bring to the boil. As soon as everything is boiling, reduce the temperature and simmer on a low heat for another 20 minutes.
- Finally, roughly chop the coriander and add it.
- Couscous or flatbread are ideal as a side dish.
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