4–6 servings
2 onions
1 green bell pepper
10 oz (300 g) cabbage
3 firm potatoes
4 carrots
1 zucchini
1 eggplant
3 tomatoes
4 garlic cloves
olive oil
1 tsp crushed coriander seeds
1 tsp ground cumin
1 packet (½ g) saffron threads
3 cups (700 ml) water
3 vegetable bouillon cubes
14 oz (400 g) canned chickpeas
2 tbsp chopped preserved lemon, store bought or homemade
1 tbsp freshly squeezed lemon juice
approx 1 tsp harissa, store bought or homemade
½ cup (100 ml) chopped cilantro

serve with:
harissa, mixed with some bouillon

This is one of the more famous tajine dishes. It contains exactly seven types of vegetables, which is
supposed to bring you luck. Whether you believe in that kind of thing or not, I feel pretty fortunate when I
get to eat vegetarian food that tastes this good.
Inspect and peel your vegetables. Cut onions, pepper, cabbage, and potatoes into wedges. Chop the
carrots, zucchini, eggplant, and tomatoes into smaller pieces. Chop the garlic.
Sauté onion, garlic, pepper, cabbage, and carrots in a large pan, without browning them. Add the dry
spices toward the end.
Add tomatoes and bouillon and bring to a boil. Cook on low heat for about thirty-five minutes, or
until the vegetables are soft. Add more water if needed; you want a lot of bouillon when it’s done.
When there is about twenty minutes left of the cooking time, add your potatoes, zucchini, and
Rinse the chickpeas in cold water and drain. Add the chickpeas and lemon preserves when ten
minutes of cooking time remains.
Season to taste with lemon juice, harissa, and salt. Finally, add the cilantro and stir.

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