Summer vegetable tagine recipe

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  • Vegetarian








20 min


30 min

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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(23 ratings)
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