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Vegetable tagine

Vegetable tagine
Preparation time:
15 min
Cooking time:
45 min
For 4 people
Vegetable tagine


3 zucchinis
4 carrots
1 red pepper
1 green pepper
1 onion
1 can of crushed tomatoes
A few dried tomatoes
1 tablespoons olive oil
Salt, pepper
1 teaspoon Ras el-Hanout spice
1 teaspoon cinnamon
200 g semolina


Peel and slice the onion. Brown it in oil.
Peel the zucchini and carrots. Cut them into slices.
Cut the peppers into strips, removing the part with the seeds.
Add the vegetables to a casserole dish with the onion. Pour in the can of crushed tomatoes and the cut dried tomatoes. Season with salt and pepper and add the spices.
Cover and simmer for 45 minutes over a low heat.
Serve with semolina.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
332.3 Kcal 10.8 g 15.4 g 4.6 g 0.7 g 0.2 g 11.7 g 343.0 g

The nutritionist's advice:

The vegetable tagine can be served with meat or fish. To make it a balanced vegetarian dish, combine it with legumes such as chickpeas.