Vegetable Tagine with Dried Plums

1hr 10m
Preparation/cooking time: ca. 20m + Braise: ca. 50m

For 4 people

Nutritional Information

Contains 197 Kcal, 9g Protein, 36g Carbohydrates, 2g Fat


  • 400 g celery
  • 3 red onion
  • 200 g carrots
  • 2 tomatoes
  • 3 clove of garlic
  • 100 g pitted prunes
  • 1 tin chickpeas (ca. 400 g)
  • 2 sprig thyme
  • 2 tsp. hot paprika
  • 1 cinnamon stick
  • 0.5 tsp. cumin
  • 1 sachet saffron
  • 3 dl vegetable bouillon

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  • 1. Place the casserole dish or tagine, without a lid, in the lower half of a cold oven. Preheat to 180°C.
  • 2. Cut the tomatoes, celeriac and carrots into approx. 2 cm cubes, slice the onions and garlic.
  • 3. Drain the chickpeas, add to the hot casserole dish with the vegetables, prunes, thyme and spices, mix and pour in the stock. Cover and cook for approx. 50 mins. Serving suggestion: Serve with couscous or pita bread.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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