New American Plate Challenge

Moroccan Seven Vegetable Tagine

Weekly Recipe
Serves 6 - 1 1/2 cup servings

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.


  • 2
    white turnips, peeled and quartered
  • 1 Cup
    sliced carrots, in 3/4-inch slices
  • 1 Cup
    onion, finely chopped
  • 1 1/2 Teaspoon
    ground cumin
  • 1 Teaspoon
    ground sweet paprika
  • 1/2 Teaspoon
    ground ginger
  • 1/2 Teaspoon
    ground turmeric
  • 1 Pinch
    cayenne pepper
  • 1 1/2 Cup
    vegetable broth, reduced-sodium, divided
  • 2 1/2 Cups
    butternut squash, 1-inch cubes
  • 1 Cup
    chopped zucchini, 3/4-inch pieces
  • 1/4 Pound
    green beans, trimmed and cut into 1 1/2-inch lengths
  • 15 Ounces
    can no salt added chickpeas, drained
  • 3/4 Teaspoons
  • fresh 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


  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.

Nutrition: 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.


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