Tagine Aux Sept Legumes

February 01, 2019

Traditional; adapted by Stuart Cristol-Deman

Serves 4-6


1 28 oz can diced tomatoes in juice
1 shallot, minced
1/4 lb green beans, trimmed and cut into half-inch pieces
1/4 lb small potatoes, like Yukon Gold, cut into eighths
2 medium carrots, diced
2 medium zucchini, seeded and sliced
1 yellow squash, diced
1 can chickpeas, rinsed
2 leaves of Swiss chard, leaves minced and stem sliced very fine
1/2 - 1 tbsp ras al hanout, or a blend of cinnamon, coriander, and cardamom
2 cups couscous, cooked according to manufactures instructions


  1. Drain the juice from the tomatoes and reserve the solids. You should have 3/4 to 1 cup of liquid.
  2. In a Chamba tagine, saute the potatoes, carrots, green beans, and squash in a little olive oil for a few minutes, over medium high heat, until they take on a bright colour.
  3. Add the reserved liquid and the spices, cover, and cook for 8-10 minutes. Reduce the heat to medium.
  4. Remove the cover from the tagine and let the liquid reduce by almost half, around 5 minutes.
  5. Add the tomato solids; you may need all of them. At this point you still want liquid in the dish.
  6. Stir in the chickpeas and cover, cooking for another 20-30 minutes or until the vegetables are done. 
  7. Taste and adjust seasoning about half way through this point. Stir in the swiss chard with everything is almost done and cook for 5 minutes.

Serve in bowls over the couscous.

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