Vegetable Tagine with Dried Plums

Total time: 1hr 10m
Preparation Time: 20m

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


  • 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.

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