Omani Vegetable Tagine
A fragrant and hearty vegetarian stew, inspired by North African tagine traditions but with Omani influences, featuring a medley of vegetables slow-cooked in a rich, spiced tomato broth with chickpeas.
🧂 Ingredients
- 5 tbsp Olive oil
- 0.5 medium Red onion(sliced)
- 3 cloves Garlic(minced)
- 800 g Butternut squash or pumpkin(peeled and cut into 2.5cm / 1" cubes)
- 1 small Eggplant(cut into 2.5cm / 1/2″ cubes)
- 0.5 small head Cauliflower(cut into bite-sized florets)
- 1 medium Bell pepper (red or yellow)(cut into 2.5cm / 1" pieces)
- 2 medium Tomatoes(seeds removed, cut into 1cm / 1/3″ dice)
- 3.5 cups Water or Vegetable broth
- 2 tsp Salt
- 0.5 tsp Black pepper
- 400 g Canned chickpeas(drained and rinsed)
- 200 g Green beans(trimmed and cut into 3.5cm / 1.5" pieces)
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- Tagine Spice Mix
👨🍳 Instructions
- 1
Prepare the Tagine Spice Mix: Combine 1 tbsp cardamom powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1.5 tsp ground fennel seeds, 1 tsp cayenne pepper (optional), 2 tsp turmeric, 1/4 tsp ground cloves, and 1/4 tsp ground ginger in a small bowl.
💡 Tip: Adjust cayenne for desired heat level. - 2
Preheat oven to 180°C/350°F. Heat 1 tbsp olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the sliced red onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the prepared Tagine Spice Mix to the pot and stir for 1 minute until fragrant. Add the diced tomatoes and cook for another minute.
- 4
Add the cubed butternut squash, eggplant, cauliflower florets, and bell pepper pieces to the pot. Pour in the water or vegetable broth, add salt and black pepper. Stir to combine.
💡 Tip: Ensure vegetables are evenly coated with spices. - 5
Bring the mixture to a simmer, then cover the pot tightly with a lid. Transfer to the preheated oven and bake for 30 minutes.
- 6
Remove the pot from the oven. Add the drained chickpeas and green beans. Stir gently to incorporate. Cover and return to the oven for another 15-20 minutes, or until all vegetables are tender.
- 7
Remove from the oven. Stir in the lemon zest and lemon juice. Taste and adjust seasoning if necessary.
💡 Tip: The lemon adds a bright, fresh finish. - 8
Serve the Omani Vegetable Tagine hot, traditionally over couscous or with crusty bread. Garnish with fresh cilantro if desired.
💡 Tip: A dollop of plain yogurt or harissa-spiced yogurt can be a nice accompaniment.
💡 Pro Tips
- ✓The slow cooking process allows the flavors to meld beautifully.
- ✓Feel free to substitute or add other vegetables like zucchini, sweet potatoes, or carrots.
- ✓For a richer flavor, you can use chicken or vegetable stock instead of water.
- ✓If you don't have a tagine pot, a Dutch oven or heavy-bottomed pot with a tight-fitting lid works well.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add dried apricots or raisins for a touch of sweetness.
- Include a small amount of harissa paste for added heat.
- For a non-vegetarian version, add cooked chicken or lamb.