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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the label means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all labels

Vegetable tagine - NOMATCH2



Total: 45 min


15 min


30 min

3.936508 0 5 126



2 servings
  • 50 g Zucchini
  • 50 g Carrots
  • 60 mL (¼ cup) flat beans
  • 50 g Red peppers
  • 40 g Canned chickpeas
  • 60 mL (4 tablespoon) raisins
  • 2 Onions
  • 1 garlic clove
  • 80 mL (⅓ cup) Bulgur wheat
  • 5 lemon zest
  • 15 mL (3 teaspoon) Ginger
  • 10 mL (2 teaspoon) Curry powder
  • 45 mL (3 tablespoon) toasted sesame seeds
  • 250 mL (1 cup) Vegetable broth
  • 20 g Apricot(s), pitted, dried
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation steps

  • Peel and clean all the vegetables and cut them into big pieces.
  • Soften the raisins in a bowl of warm water.
  • Finely chop the onion and the garlic, soften them in skillet with some oil and add the carrots and 250 ml of bouillon.
  • Once the liquid has evaporated, add all the other vegetables, the dried fruits, the spices, the lemon zest, add salt and pepper.
  • Pour in 100 ml of water.
  • Cover up and let it cook over low heat for 20 minutes.
  • Meanwhile, make the bulgur swell in 100 ml of boiling salted water: the bulgur is ready when it has absorbed all water.
  • Serve the vegetable tagine with the drained bulgur and sprinkled with grilled sesame seeds.

Recipe tips

  • You are no longer hungry? Don’t force yourself to finish your meal; make a habit of serving yourself less.