Harvest Tagine

Harvest Tagine 2
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


2tablespoons extra-virgin olive oil
1 1/2teaspoons butter
1large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2teaspoons turmeric
2teaspoons cumin seed
2teaspoons coarsely ground black pepper
1/4teaspoon crushed red pepper
1 (14-ounce) can whole tomatoes, with juice, coarsely chopped
6cups reduced-sodium vegetable broth
1/2teaspoon salt
1 (20-ounce) can garbanzo beans, drained
2large sweet potatoes, peeled and cut into 1-inch cubes
3/4cup golden raisins
1/2pound green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 unpeeled eggplant, coarsely chopped


  1. Heat olive oil and butter in a large nonstick skillet. Add onion; saute 3 minutes. Add garlic, turmeric, cumin, black pepper and red pepper; saute 3 minutes.
  2. Transfer onion mixture to a slow cooker, along with tomatoes, vegetable broth and salt. Cover and cook on high 1 hour.
  3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1 1⁄2 hours or on low 2 to 3 hours, until vegetables are tender. Serve over couscous.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 383
  • Fat 7g
  • Cholesterol 3mg
  • Carbohydrate 73g
  • Fiber 14g
  • Sugars 31g
  • Protein 10g