Does anyone know how to make Tagine sauce please? Used in a vegetarian dish with Chick Peas and Courgettes.?

Answer 1

1¼ hours 20 min prep
Change to: servings US Metric
2 tablespoons butter or extra-virgin olive oil
2 medium onions, diced
2 small fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled,seeded and chopped
1/4 cup tomato puree
1 cup chickpeas, cooked or canned (if canned, drain and rinse)
1 cup carrots, cut into 1/2 inch dice
1 1/2 cups green beans, cut into 1 inch pieces
1 zucchini, cut into 1 inch dice
3/4 cup frozen green peas
1/2 cup flat leaf parsley, chopped
1 tablespoon za'atar spice mix
salt and pepper, to taste.

Or maybe this one

Stove Top Main Dish
Moroccan Main Dish
Vegetables Main Dish
Kosher Main Dish
In a medium or large saucepan over medium heat, warm the butter or oil.
Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
Add the lentils, tomatoes, tomato puree and water just to cover.
Simmer for about 20 minutes.
Add the chickpeas, carrots, green beans, zucchini, and green peas.
Simmer until tender, about 10 to 15 minutes more.
Note: this recipe can be prepared in advance up to this point.
Allow to cool, refrigerate and serve within a couple of days.
Add the parsley and zaatar during the last five minute of cooking.
Season to taste.
Transfer to a warm serving dish and serve immediately.

Answer 2

Tagine is both the name of the cooking vessel and of the recipes themselves. There are many good cookbooks available on this topic. And an Internet search will turn up a plethora of recipes.

Here is one that I believe you will enjoy. You can substitute the courgettes for any of these or in addition to the vegetables.

MOROCCAN-STYLE VEGETABLE TAGINE


A colourful blend of vegetables scented with saffron, lemon and parsley work beautifully served with a honey sweet couscous.



2 tbsp olive oil

2 onions, chopped

2 garlic cloves, finely chopped

500 g / 1 lb 2 oz butternut squash or pumpkin, cut in batons

2 large carrots, cut in batons

1 tsp each of ground cumin, ginger and cinnamon

6 tomatoes, roughly diced

250 g / 9 oz broad beans

400 g can chickpeas, drained

1.2 litres / 2 pints hot vegetable stock

pinch of saffron strands

4 tbsp chopped fresh parsley

juice of 1 lemon

2 - 3 tsp harissa paste, to serve

honey couscous, to serve



Heat the oil in a large pan and cook the onion, garlic, squash, carrots, potatoes and spices for 10 minutes, stirring often.

Stir in the tomtoes and cook for 2 minutes, then add the beans, peas, stock and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes. Stir in the parsley and lemon, and season.

Transfer about 150 ml / ¼ pint cooking liquid to a jug and stir in the harissa. Serve with the stew.



Serves 6.



601 kcal per serving

preparation / cooking : 30 / 40 minutes

Answer 3

Tagine sauce is not a specific recipe, but the juices created by the action of cooking in a tagine oven. Common spices in tagine cooking are garlic, turmeric, cinnamon, coriander and cumin.

Answer 4

The baking dish is called a Tangine.
There are many different recipes.
Most of them call for either a Harissa sauce (very spicy tomato)
or a sweet sauce of some sort.
Here is the only specific recipe I could find:

Tomatoes, olive oil, sugar, apricots (6%), garlic, coriander (1.5%), salt, flour, herbs & spices, lemon, yeast extract powder, paprika.
Sort of like a duck sauce with the other ingredients added...