Summer vegetable tagine recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: not
Prep: 20 min
Cooking: 30 min
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  • If you’re having a barbecue and you’re stuck for a vegetable dish why not try this tagine, it sounds exotic but is really simple to make and goes well with pork or grilled fish


    • 1kg vine tomatoes, skinned, deseeded and chopped
    • 250g green beans, blanched and cut into 2 cm pieces
    • 175g podded broad beans, blanched and peeled to remove tough outer skin
    • 1 medium onion, finely chopped
    • 4tbsp olive oil
    • 1tsp cardamom seeds
    • 1tsp ground cinnamon
    • 2tbsp tomato pureé
    • 2tsp runny honey
    • Garnish with:
    • 35g toasted walnuts, chopped
    • 1 medium lemon, cut into wedges


    • Sauté the onion in 2tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up.

    • Add the pureé, the other 2tbsp oil and a little water if the sauce seems too thick. Season well.

    • Add the green beans and simmer gently for 15-20 mins until cooked but still crunchy, adding a little water if necessary.

    • Stir in the honey and the broad beans and simmer for a further 5 mins, at which point the sauce should be quite thick.

    • Season to taste and serve with couscous or pita bread.

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