Quantcast

From Our Blog

More from the blog »
WCRF/AICR
Global Network

Moroccan Seven Vegetable Tagine

Print this recipe:

right arrowAs a Word doc
right arrowAs a PDF

September 30, 2014 | Issue 524

Moroccan Vegetable Stew

Moroccan Seven Vegetable Tagine

Tagines are flavorful stews named for the pot they’re cooked in. But you don’t need a special pot for this adaptation – a large Dutch oven will do the trick just fine. This recipe features a simple combination of fall vegetables, chickpeas, herbs and spices. Butternut and other winter squash are packed with vitamin C, fiber and cancer-preventive carotenoids. Aromatic spices like turmeric are being studied for their ability to suppress inflammation.

Makes 6 servings. (8 cups)

Per approx. 1½ cup serving: 149 calories, 2 g total fat (<1 g saturated fat),
30 g carbohydrate, 7 g protein, 8 g dietary fiber, 485 mg sodium.

  • 2 white turnips, peeled and quartered
  • 1 cup sliced carrots, in 3/4-inch slices
  • 1 cup finely chopped onion
  • 1½ tsp. ground cumin
  • 1 tsp. ground sweet paprika
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • Pinch of cayenne pepper
  • 1½ cups reduced-sodium vegetable broth, divided
  • 2½ cups butternut squash, in 1-inch cubes
 
  • 1 cup chopped zucchini, in 3/4-inch pieces
  • 1/4 lb. string beans, trimmed and cut in 1½-inch lengths
  • 1 (15 oz.) can no salt added chickpeas, drained
  • 3/4 tsp. salt
  • Freshly ground black pepper
  • 3 plum tomatoes, cut crosswise into 3/4-inch slices
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped flat-leaf (Italian) parsley

Directions

  1. In medium Dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric and cayenne. Pour in 1 cup broth. Cover and simmer over medium heat for 10 minutes.
  2. Add butternut squash, zucchini, string beans, chickpeas and remaining broth. Add salt and 3-4 grinds of pepper. Cover and cook until vegetables are tender, 20 minutes. Arrange tomato slices on top of the vegetables, cover, and cook until tomatoes are just soft, 5 minutes. Add cilantro and parsley and let tagine sit, covered, for 10 minutes to allow flavors to meld. Serve hot, directly from pot. This dish improves when reheated so, if desired, cool, cover, and refrigerate for up to 2 days. Reheat, covered, over medium heat.

link to share on Facebook  link to share on Twitter   link to share on Pinterest  link to share Blog

Grocery list

White turnips
Carrots
Onion
Cumin
Paprika
Ginger
Turmeric
Cayenne pepper
Reduced-sodium vegetable broth
Butternut squash
Zucchini
String beans
Can no salt added chickpeas
Salt
Freshly ground black pepper
Plum tomatoes
Cilantro
Parsley

You might also like

Fall Foods that
Fight Cancer

The Spices of
Cancer Prevention

Recipe Extra:
Savory Chickpea Stew

Did You Know?

Getting a variety of plant foods in your diet is key to reducing your cancer risk because evidence suggests it is the synergy of compounds working together in the overall diet that offers the strongest protection.

Questions: Ask Our Staff

Talk to us!

Our planned giving staff is
here to help you!

Ann Wrenshall Worley

Ann Wrenshall Worley

Assistant Director of Planned Giving

Call Us: (800) 843-8114

Send us a note