Vegetable Tagine

the perfect vegetarian dish! serve with couscous.


  • 2tablespoons butter or 2 tablespoons extra virgin olive oil
  • 2medium onions, diced
  • 2small fresh chili peppers, thinly sliced
  • 1tablespoon paprika
  • 12teaspoon cayenne pepper
  • 1teaspoon ground cumin
  • 1cup dried lentils
  • 4tomatoes, peeled,seeded and chopped
  • 14cup tomato puree
  • 1cup chickpeas, cooked or canned (if canned, drain and rinse)
  • 1cup carrot, cut into 1/2 inch dice
  • 1 12cups green beans, cut into 1 inch pieces
  • 1zucchini, cut into 1 inch dice
  • 34cup frozen green pea
  • 12cup flat leaf parsley, chopped
  • 1tablespoon za’atar spice mix
  • salt and pepper, to taste.


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

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