If you're looking for a simple tagine recipe for cold nights, try this root vegetable tagine. It is high in protein thanks to the chickpeas and it can easily be made gluten free if you wanted it to be. Enjoy the seasonal root vegetables paired with dried apricots and feel free to serve with creamy mash or a side of your choice.
Ingredients
- 1 medium onion quartered
- 2 garlic cloves crushed
- 2 large carrots peeled and cut into large chunks
- 2 large parsnips peeled and cut into large chunks
- ½ medium butternut squash seeds removed, peeled and cut into large chunks
- 500 ml vegetable stock *or gluten-free vegetable stock
- 1 tbsp tomato purée
- 1 medium cinnamon stick or 1 tsp ground cinnamon
- 1 tsp freshly grated ginger or ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tin chopped tomatoes
- 5 dried apricots quartered
- 400 g tin chickpeas
- 2 tbsp freshly chopped coriander for garnish optional
- 2 tbsp flaked almonds for garnish optional
Instructions
- Preheat oven to 180°C/350°F/gas mark 4.
- Place all items except chickpeas in a deep casserole dish (or tagine).
- Place in the preheated oven. Cover and allow to cook for 45 minutes.
- Add drained chickpeas and allow to cook for a further 20–30 minutes.
- This can also be made in a slow cooker for 4 hours on a low heat.
- Garnish with flaked almonds and fresh coriander.