Packed with goodness and seasonal root vegetables, this vegan tagine makes the ultimate comforting dinner.
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings4servings
Ingredients
2tbspolive oil
1white onionfinely chopped
1large sweet potatodiced into chunks
1parsnipdiced into chunks
1celeriacdiced into chunks
2garlic clovesminced
thumb sized piece ofgingergrated
400mlvegetable stock
4tbsptomato puree
400g cantinned tomatoes
400g canchickpeasdrained and rinsed
75gdried apricotsroughly chopped
sea salt & freshly ground black pepper
to serve: pomegranate seeds, chopped parsley & toasted flaked almonds
SPICE MIX
2tspturmeric
1tspground coriander
2tspcumin
1/2tspchilli powder
1tspground cinnamon
1tsppaprika
Instructions
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.
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.
Serve topped with pomegranate seeds, chopped parsley and toasted flaked almonds.