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Garden vegetable tagine


Total: 55 min


15 min


40 min

3.636364 0 5 22



2 servings
  • 100 g Broad beans
  • 1 Eggplant
  • 1 Zucchini
  • 1 Tomatoes
  • 80 g potato
  • 1 Carrots
  • 1 Onions
  • 1 garlic clove
  • 3 strand coriander
  • 6 pitted black olive
  • 20 mL (4 teaspoon) ras el hanout
  • 150 mL (⅔ cup) Vegetable broth
  • 30 mL (2 tablespoon) Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cook the broad beans in a pot of salted water for 20 minutes.
  • Peel the eggplant, the potatoes, and the carrot and wash them.
  • Slice them up together with the zucchini.
  • Grate the tomato and chop the onion and the garlic.
  • Snip the coriander.
  • In a frying pan or a tagine dish brown the onion on a little oil, add the spices and the garlic and mix for 2 minutes over the heat.
  • Add the tomato and the drained beans.
  • Put the vegetables on each other, evenly distribute the olives.
  • Cover with the broth, cover the dish and cook for 20 minutes.
  • Serve the garden vegetable tagine.

Recipe tips

  • Remember: don't wait until you are thursty to drink water.