Vegetable Tagine with Prunes

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 6 servings



In large saucepan, heat oil over medium heat; cook onion and garlic for 3 minutes. Add ras el hanout, tomato paste, and harissa (if using); cook, stirring, for 2 minutes. Season with salt.

Using wooden spoon, stir in broth, carrots, zucchini, rutabagas, chickpeas and prunes, scraping any browned bits. Bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.) To serve, sprinkle with almonds and parsley.

Test Kitchen Tip: Serve the tagine on a bed of whole wheat couscous.

Nutritional facts PER SERVING: about

  • Calories 233
  • Total fat 6 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 333 mg
  • Total carbohydrate 37 g
  • Fibre 9 g
  • Sugars 15 g
  • Protein 8 g
  • Iron 2.5 mg
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Lunch & Dinner

Vegetable Tagine with Prunes