Winter root vegetable tagine recipe

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A healthy spicy stew of mixed root vegetables cooked Moroccan-style with harissa paste and tomatoes. Great for vegetarians or a simple main course for the family. All cooked in one pot.

Winter root vegetable tagine
  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time40 mins
Total Time1 hours
Five A DayThree
Cost RangeCheap
Nutrition Per PortionRDA
Calories367 Kcal18%
Sugar25.2 g28%
Fat8.1 g12%
Saturated Fat1.1 g6%
Salt0.3 gRow 4 - Cell 2
Protein13.7 g27%
Carbohydrates63.5 g24%
Salt0.3 gRow 7 - Cell 2

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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  1. Heat the oil in the casserole dish and fry the onions for 5 minutes, to soften but not brown.
  2. Add the garlic, tomato purée and harissa paste and cook for 1 min.
  3. 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.
  4. 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
Senior Content Editor

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.