Jamie Oliver Veggie Tagine is made with saffron, garlic, ginger, olive oil, ground cumin, ground cinnamon, ras el hanout, sun-dried tomato paste, a mix of fresh vegetables like aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, and mixed-color peppers, chickpeas, dried apricots, preserved lemon, couscous, mixed fresh herbs, and flaked almonds.
This hearty Jamie Oliver’s Vegetable Tagine recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
This Recipe From Jamie Oliver Veg Cookbook.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Veggie Tagine Recipe:
- Tastes Great: This dish is full of good smells and flavors from spices like saffron and fresh herbs. It tastes amazing.
- Healthy: It has lots of different vegetables, which are good for your health. This makes the tagine very healthy to eat.
- You Can Change It: You can use different vegetables that you like or have at home. This makes the recipe easy to use all year.
- Keeps Well: You can make this dish ahead of time, and it will taste even better the next day. It’s great for planning meals.
- Easy to Find Ingredients: You don’t need special ingredients for this recipe. You can find everything at regular stores.
🧅 Jamie Oliver Veggie Tagine Ingredients
- 1 pinch of saffron
- 4 cloves of garlic
- 4 cm piece of ginger
- 2 tablespoons of olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon ras el hanout
- 1 tablespoon sun-dried tomato paste
- 2.5 kg mixed vegetables (such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-color peppers), adjust as needed
- 1 (400 g) can of chickpeas, including the liquid
- 100 g dried apricots
- 1 preserved lemon
- 300 g couscous
- ½ bunch of mixed fresh herbs (about 15g), such as dill, mint, flat-leaf parsley
- 20 g flaked almonds
🍲 How To Make Jamie Oliver Veggie Tagine
- Prepare the Saffron Water: Using a small jug, add a pinch of saffron. Then, pour 500ml of boiling water over it and let it infuse.
- Cook Spices: First, peel and finely slice the garlic and ginger. Next, heat the olive oil in a large casserole pan over medium heat. Then, add the sliced garlic, ginger, ground cumin, ground cinnamon, and ras el hanout to the pan. Cook for a few minutes, stirring often.
- Add Main Ingredients: After that, stir in the sun-dried tomato paste and cook for another few minutes. Next, slowly pour the infused saffron water into the pan. Now, prepare the vegetables by trimming and chopping them into large chunks. Add them to the pan as you go. Then, add the chickpeas with their juices. Roughly chop the dried apricots and preserved lemon (make sure to discard any seeds) and add them to the pan. Season with salt and black pepper.
- Simmer the Tagine: Bring the mixture to a boil. After that, cover the pan, reduce the heat to low, and let it simmer for 45 minutes, or until the vegetables are tender, stirring occasionally.
- Prepare the Couscous: Place the couscous in a bowl and just cover it with boiling water. Season with a pinch of salt and pepper. Then, cover the bowl with a plate and leave it for 10 minutes. After this, fluff it up with a fork.
- Final Touches: First, pick the leaves off the herbs. Next, toast the almond flakes in a dry pan over medium heat until golden. Finally, serve the tagine over the couscous, sprinkled with toasted almonds and fresh herbs on top.
💭 Recipe Tips:
- Good Saffron: Use good saffron for the best taste. It makes the dish special with its unique flavor and color.
- Cutting Vegetables: Cut all the vegetables the same size. Make them big so they keep their shape when cooking.
- Use Fresh Herbs: Add fresh herbs like dill, mint, and parsley when you serve the dish. They make it taste fresh and delicious.
- Taste Before Serving: Try the tagine before you finish cooking it. Sometimes you need to add more salt or spices after it cooks for a while.
- Cooking Couscous: Don’t cook the couscous too much. Just cover it with hot water and let it sit covered. This keeps it light and fluffy.
🥙 What To Serve With Veggie Tagine?
Jamie Oliver Veggie Tagine pairs well with harissa yogurt, flatbread, a fresh green salad, and roasted nuts. It also can be served alongside bulgur wheat, steamed broccoli, grilled asparagus, and baked sweet potatoes.
🎚 How To Store Leftovers Veggie Tagine?
- Refrigerate: Store the veggie tagine in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the veggie tagine in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Veggie Tagine?
- In The Oven: Preheat the oven to 350°F (175°C). Place the veggie tagine in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Put the veggie tagine in a microwave-safe dish, cover, and heat on high for 3-4 minutes, stirring halfway through.
- On The Stove: Transfer the veggie tagine to a pot and warm over medium heat, stirring occasionally, until heated through.
FAQ’S
What Can I Use Instead Of Preserved Lemon?
If you don’t have preserved lemon, you can use fresh lemon zest and a bit of lemon juice for a similar flavor. This will still give your tagine a nice citrusy kick.
Can Vegetable Tagines Be Made The Day Before Successfully?
Yes, vegetable tagines can be made the day before. They often taste better the next day as the flavors have more time to meld together. Just store it in the refrigerator and reheat it before serving.
How Long Do Vegetables Take To Cook In A Tagine?
Vegetables take about 45 minutes to cook in a tagine. They should be soft but still keep their shape, making sure they are cooked well and taste great.
More Jamie Oliver Recipe:
- Jamie Oliver Savoy Cabbage Pasta
- Jamie Oliver Crispy Pork Broccoli Noodles
- Jamie Oliver Mushroom And Chicken Risotto
Jamie Oliver Veggie Tagine Nutrition Fact
- Calories: 200
- Carbohydrates:26g
- Protein:5g
- Fat:10g
- Saturated Fat:1g
- Sodium:708mg
- Potassium:780mg
- Fiber:8g
- Sugar:7g
- Vitamin A:8994IU
- Vitamin C:64mg
- Calcium:98mg
- Iron:3mg
Jamie Oliver Veggie Tagine
Description
Jamie Oliver Veggie Tagine is made with saffron, garlic, ginger, olive oil, ground cumin, ground cinnamon, ras el hanout, sun-dried tomato paste, a mix of fresh vegetables like aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, and mixed-color peppers, chickpeas, dried apricots, preserved lemon, couscous, mixed fresh herbs, and flaked almonds.
This hearty Jamie Oliver’s Vegetable Tagine recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Saffron Water: Using a small jug, add a pinch of saffron. Then, pour 500ml of boiling water over it and let it infuse.
- Cook Spices: First, peel and finely slice the garlic and ginger. Next, heat the olive oil in a large casserole pan over medium heat. Then, add the sliced garlic, ginger, ground cumin, ground cinnamon, and ras el hanout to the pan. Cook for a few minutes, stirring often.
- Add Main Ingredients: After that, stir in the sun-dried tomato paste and cook for another few minutes. Next, slowly pour the infused saffron water into the pan. Now, prepare the vegetables by trimming and chopping them into large chunks. Add them to the pan as you go. Then, add the chickpeas with their juices. Roughly chop the dried apricots and preserved lemon (make sure to discard any seeds) and add them to the pan. Season with salt and black pepper.
- Simmer the Tagine: Bring the mixture to a boil. After that, cover the pan, reduce the heat to low, and let it simmer for 45 minutes, or until the vegetables are tender, stirring occasionally.
- Prepare the Couscous: Place the couscous in a bowl and just cover it with boiling water. Season with a pinch of salt and pepper. Then, cover the bowl with a plate and leave it for 10 minutes. After this, fluff it up with a fork.
- Final Touches: First, pick the leaves off the herbs. Next, toast the almond flakes in a dry pan over medium heat until golden. Finally, serve the tagine over the couscous, sprinkled with toasted almonds and fresh herbs on top.
Notes
- Good Saffron: Use good saffron for the best taste. It makes the dish special with its unique flavor and color.
- Cutting Vegetables: Cut all the vegetables the same size. Make them big so they keep their shape when cooking.
- Use Fresh Herbs: Add fresh herbs like dill, mint, and parsley when you serve the dish. They make it taste fresh and delicious.
- Taste Before Serving: Try the tagine before you finish cooking it. Sometimes you need to add more salt or spices after it cooks for a while.
- Cooking Couscous: Don’t cook the couscous too much. Just cover it with hot water and let it sit covered. This keeps it light and fluffy.