Food, travel and photography

Vegetable tajine

Vegetable tajine

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website for more. Special thanks to my friend Armelle who had me discover this excellent recipe.

Vegetable tajine

19 May 2021
: Serves 4
: 15 min
: 25 min
: 40 min
: Easy

This tajine is not only excellent with grilled meat or fish, but it is also great with eggs, poached or soft boiled.


  • 2 small carrots
  • 1 or 2 pink turnips
  • 1 or 2 yellow turnips
  • 10 to 15 red radishes
  • 150 g green peas
  • 50 g or more Lima beans
  • 2 small zucchinis
  • 4 asparagus
  • 4 spring onions
  • 1 shallot
  • 2 garlic cloves
  • 1 TBS coriander seeds
  • 1 TBS cumin seeds
  • 1 light chilli or 1 pinch of Espelette chilli
  • 4 medium size tomatoes
  • 1 tsp powdered stock seasoning (or ½ a vegetable cube)
  • Saffron pistils (or 1 dose)
  • A few pitted black olives
  • 1 handful of fresh coriander
  • About 100 ml of hot water
  • Salt and ground pepper
  • A dash of olive oil
  • Step 1 Wash, cut, and steam your selection of seasonal vegetables. Make sure they remain al dente. Armelle cooked her vegetables in her steam oven for 15 minutes at a temperature of 100°. If you use a traditional steamer, count 6 minutes after the boiling point. Do check the crunchiness of your vegetables as it may vary from one cooking device to the other. Some may take a little longer. Armelle’s vegetable choice was carrots, pink turnips, yellow turnips, red radishes, green peas, lima beans, zucchinis, asparagus, and onions. Personally, I added a small eggplant. When done, quickly run cold water through the steamed vegetables to stop them from overcooking. Set aside.
  • Step 2 In a pan, gently cook the finely chopped shallot and the 2 garlic cloves in 1 TBS of olive oil. In a mortar, crush 1 TBS of coriander and cumin seeds and add to the preparation along with a thinly sliced chilli. Cook for 2 minutes and add a bowl size of peeled, seeded and cut tomatoes. Cover the preparation with boiling water, add the vegetable broth, ½ tsp of salt and cook on high heat for about 8 minutes to thicken the stew. Add the saffron pistils and keep cooking 3 more minutes. Set aside.
  • Step 3 Just before serving, warm up the vegetables for about 3 minutes in a pan with a dash of olive oil. Add the warm tomato stew and stir while heating up some more.
  • Step 4 Present your vegetable tajine topped with chopped fresh coriander leaves, crushed pitted black olives and a few slivered almonds.

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