Winter root vegetable tagine recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 3
Prep: 20 min
Cooking: 40 min

Nutrition per portion

Calories 367 kCal 18%
Fat 8.1g 12%
  -  Saturates 1.1g 6%
Carbohydrates 63.5g 18%
  -  of which Sugars 25.2g 28%
Protein 13.7g 27%
Salt 0.3g 5%
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  • 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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