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Vegetable tagine with prunes
20 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 197
  • Fat about 2g
  • Carbohydrates about 36g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 2 tomato, cut into approx. 2 cm pieces
  • 400 g celeriac, cut into approx. 2 cm pieces
  • 200 g carrots, cut into approx. 2 cm pieces
  • 3 garlic clove, cut into thin slices
  • 3 red onion, cut into thin slices
  • 100 g pitted prunes
  • 2 sprigs thyme
  • 1 cinnamon stick
  • 2 tsp hot paprika
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 0.5 tsp cumin
  • 1 sachet saffron
  • 3 dl vegetable bouillon
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And that's how it's done
And that's 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.

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