Vegetable tagine with prunes

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

For 4 people

Nutritional Information

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


  • Vegetables
  • 2 tomato, diced
  • 3 garlic clove, thinly slices
  • 400 g celeriac, diced
  • 3 red onions, thinly sliced
  • 200 g carrots, diced
  • 2 sprigs thyme
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 100 g pitted prunes
  • 1 cinnamon stick
  • 3 dl vegetable bouillon
  • 0.5 tsp cumin
  • 1 sachet saffron
  • 2 tsp hot paprika
  • Utensils
  • For a casserole dish or a tagine with lid

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  • Preheat

    Place the casserole or the tagine (incl. lid) in the lower half of a cold oven. Preheat the oven to 180°C.
  • Vegetables

    Mix the vegetables, the chickpeas, the prunes, the thyme and the spices in a bowl. Add everything to the hot casserole dish and pour in the stock.
  • Braise in the oven

    Cover and braise for approx. 50 mins.
  • Tip:

    Replace the prunes with dried apricots.

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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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