Jul 14 2026
Restaurants›Petra Cafe›Vegetable Tagine Recipe

Vegetable Tagine Recipe

Inspired by Petra Cafe
Time1h 10m
Serves4

Slow-cooked vegetables served with couscous.

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Ingredients

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Vegetables

Spices and Herbs

Liquid and Grains

Method

Preparation

  1. 1

    Chop Vegetables

    Peel and chop the carrots, zucchini, bell pepper, and eggplant into bite-sized pieces. Dice the onion and mince the garlic.

  2. 2

    Prepare Herbs and Spices

    Measure out cumin, cinnamon, paprika, turmeric, salt, and black pepper. Chop the parsley finely.

Cooking

  1. 3

    Sauté Aromatics

    In a large tagine or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  2. 4

    Add Vegetables

    Add the chopped carrots, zucchini, bell pepper, and eggplant to the pot. Stir well to combine and cook for about 5 minutes.

  3. 5

    Add Spices and Broth

    Stir in the cumin, cinnamon, paprika, turmeric, salt, and black pepper. Pour in the vegetable broth and bring to a simmer.

  4. 6

    Slow-Cook

    Reduce the heat to low, cover the pot, and let the tagine cook slowly for 30-40 minutes, or until the vegetables are tender.

  5. 7

    Prepare Couscous

    While the tagine is cooking, prepare the couscous. In a separate pot, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

  6. 8

    Serve

    Once the vegetables are tender, remove the tagine from heat, stir in the chopped parsley, and serve over a bed of couscous.

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