Best Green Bean And Cabbage Tagine Recipes

CHICKPEA AND GREEN BEAN TAGINE

Chickpea and Green Bean Tagine image

A tagine is a delectable Moroccan stew redolent of fragrnat fruits and spices. The word 'tagine' refers to both the dish itself and the pot it is cooked in. Try this one served over couscous, quinoa or rice.

Provided by KristinV

Categories Southwest Asia (middle East)

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups mixed dried fruit
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/8 teaspoon ground allspice
220 g green beans, topped and tailed and cut into 1 inch pieces
400 g can diced tomatoes
1 1/2 cups vegetable stock
1 teaspoon brown sugar
salt and pepper (to taste)
450 g can chickpeas
1/4 blanched almond, slivered
2 tablespoons fresh parsley, minced
1 teaspoon lemon zest, grated

Steps:

Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'.
Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.

GREEN BEAN AND CABBAGE TAGINE

Green Bean and Cabbage Tagine image

An interesting vegetable mixture, elevated by an unusual mixture of seasonings. Leftovers taste even better the next day.

Provided by echo echo

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 large cabbage, coarsely chopped
1 lb green beans, trimmed
2 medium onions, coarsely chopped
3 tablespoons olive oil
5 -6 garlic cloves, minced
1/2 teaspoon medium-hot hot pepper sauce
2 teaspoons garam masala
2 teaspoons dried basil or 2 tablespoons fresh basil
2 teaspoons sweet paprika
1/3 cup cider vinegar
1/3 cup dry wine
1 (28 ounce) can crushed tomatoes, undrained

Steps:

In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
Add the ingredients garlic through paprika and sauté 1 more minute.
Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.

Nutrition Facts : Calories 332.8, Fat 11, SaturatedFat 1.5, Sodium 484.6, Carbohydrate 39.7, Fiber 11.6, Sugar 17.8, Protein 6.9

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