This tagine proves you don’t need a long ingredient list to deliver something special. It’s slow-cooked comfort made simple. It's rich, fragrant, and quietly impressive. Perfect for when you want a no-stress dish that still feels like a moment.
Ingredients
- 1 tbsp sunflower oil
- 2 red onions roughly chopped
- 4 parsnips peeled and quartered lengthways
- 1 tsp ras el hanout
- 400 g (14oz) canned chickpeas (garbanzo beans), drained and rinsed
- 400 g (14oz) canned chopped tomatoes
- Generous pinch of sea salt and black pepper
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat the oil in an ovenproof casserole dish, add the onions and parsnips and cook over a medium–high heat for 4–5 minutes, stirring frequently. Sprinkle over the ras el hanout and cook for a further minute.
- Remove from the heat and pour in the chickpeas and chopped tomatoes, along with 200ml (7fl oz) cold water. Stir to coat the vegetables, then cover the casserole with a lid and cook in the oven for 30 minutes until the parsnips have softened.
- Carefully remove from the oven. Season with sea salt and black pepper to taste.
- Squeeze over the juice of half an unwaxed lemon and scatter with mint leaves or flat-leaf parsley for freshness, if you have them available.
- This is delicious served with baba ganoush and flatbreads on the side.