Vegetable tagine with prunes

Vegetable tagine with prunes

Total: 1 hr 10 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 197 kcal
, Fat: 2 g
, Carbohydrate: 36 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tomatoes, diced
400 g celeriac, diced
200 g carrots, diced
3 red onions, thinly sliced
3 garlic cloves, thinly slices
1 tin chickpeas (approx. 400 g), rinsed, drained
100 g pitted prunes
2 sprigs thyme
1 cinnamon stick
2 tsp hot paprika
½ tsp cumin
1 sachet saffron
3 dl vegetable bouillon
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For a casserole dish or a tagine with lid

How it's done


Place the casserole or the tagine (incl. lid) in the lower half of a cold oven. Preheat the oven to 180°C.


Mix the vegetables, the chickpeas, the prunes, the thyme and the spices in a bowl. Add everything to the hot casserole dish and pour in the stock.

Braise in the oven

Cover and braise for approx. 50 mins.

Good to know
Tip: Replace the prunes with dried apricots.
Serve with: Couscous or flatbread.


Peeling garlic

Peeling garlic

Skinning tomatoes

Skinning tomatoes

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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