This vegetarian winter root vegetable tagine is packed with onion, carrots, parsnips, sweet potato, and butternut squash.
A healthy spicy stew of mixed root vegetables cooked Moroccan-style with harissa paste and tomatoes. A portion of this dish works out at just 367 calories per serving. This mouthwatering tagine takes 40 minutes to cook.
- 1 tablespoon olive oil
- 2 onions, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 2 tablespoons tomato purée
- 2 tablespoons harissa paste
- 4 carrots, peeled and halved lengthways
- 3 parsnips, peeled and halved lengthways
- 2 sweet potatoes, peeled and each cut into 4
- 300g (10oz) butternut squash, peeled, deseeded and cut into 2.5cm (1in) chunks
- 600ml (1 pint) hot vegetable stock
- Salt and freshly ground black pepper
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 2 tablespoons chopped fresh coriander leaves
- Heat the oil in the casserole dish and fry the onions for 5 minutes, to soften but not brown.
- Add the garlic, tomato purée and harissa paste and cook for 1 min.
- Add the carrots, parsnips, sweet potatoes and butternut squash. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
- Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
Top tips for making winter root vegetable tagine
You can add celeriac rather than parsnips, and use beans instead of chickpeas.
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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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