Recipe: Root Vegetable Tagine

This is a pretty easy baked tagine with a lot of root vegetables and heavy spicing. I would suggest serving it over couscous but it’d be nice with bread, rice, or even as a side dish for a large meat platter.

Root Vegetable Tagine

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients
 1 tsp cumin
 1 tsp coriander
 400 g chopped tomatoes
 2 leeks, sliced thinly
 1 zucchini, diced
 2 carrots, diced
 800 g cooked chickpeas
 1 tsp tumeric
 salt and pepper

Directions
1

Preheat the oven to 180°C.

2

Heat a large pan on the stove and add the cumin and coriander seeds and cook for about 20-30 secs. Stir in the tomatoes, about 300ml water and the chickpeas and vegetables. Finish with seasoning and bring to a boil.

3

Transfer the mixture to a casserole dish, and cook in the oven for about 1 hour, or until the vegetables are soft. Serve over couscous.

Adapted from Good to Know

Ingredients

Ingredients
 1 tsp cumin
 1 tsp coriander
 400 g chopped tomatoes
 2 leeks, sliced thinly
 1 zucchini, diced
 2 carrots, diced
 800 g cooked chickpeas
 1 tsp tumeric
 salt and pepper

Directions

Directions
1

Preheat the oven to 180°C.

2

Heat a large pan on the stove and add the cumin and coriander seeds and cook for about 20-30 secs. Stir in the tomatoes, about 300ml water and the chickpeas and vegetables. Finish with seasoning and bring to a boil.

3

Transfer the mixture to a casserole dish, and cook in the oven for about 1 hour, or until the vegetables are soft. Serve over couscous.

Root Vegetable Tagine

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