ROOT VEGETABLE TAGINE
Packed with goodness and seasonal root vegetables, this vegan tagine makes the ultimate comforting dinner.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped
- 1 large sweet potato diced into chunks
- 1 parsnip diced into chunks
- 1 celeriac diced into chunks
- 2 garlic cloves minced
- thumb sized piece of ginger grated
- 400 ml vegetable stock
- 4 tbsp tomato puree
- 400 g can tinned tomatoes
- 400 g can chickpeas drained and rinsed
- 75 g dried apricots roughly chopped
- sea salt & freshly ground black pepper
- to serve: pomegranate seeds, chopped parsley & toasted flaked almonds
SPICE MIX
- 2 tsp turmeric
- 1 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp chilli powder
- 1 tsp ground cinnamon
- 1 tsp paprika
Instructions
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Heat the oil in a large saucepan over a medium heat. Add the onion, sweet potato, parsnip & celeriac and fry for 12-15 minutes until slightly softened. Next, add the garlic, ginger and spice mix and fry for a further minute or so, until the spices release their fragrance.
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Add the vegetable stock, tomato puree, tinned tomatoes, chickpeas and dried apricots into the pan. Season, stir well and bring to the boil. Reduce the heat to low, cover with a lid and simmer, stirring occasionally, for 45 minutes. Remove the lid and simmer for a further 15 minutes, or until the sauce is thick and the vegetables are tender. Taste and adjust seasoning accordingly.
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Serve topped with pomegranate seeds, chopped parsley and toasted flaked almonds.
Looking for more comforting recipes? Try my Best Ever Lentil Shepherds Pie.
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