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5 from 1 vote

Root Vegetable Tagine

With a beautiful mix of Moroccan spices, this root vegetable tagine is a vegan stew filled with sweet potatoes, carrots, parsnips and turnips. It’s served with a lemony almond couscous.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Moroccan
Servings: 6
Author: Paige Adams

Ingredients

For tagine

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 pounds root vegetables, peeled and cut into 1/2-inch cubes (carrots, parsnips, sweet potatoes, turnips)
  • 1-14.5 ounce can diced tomatoes
  • 3 cups low sodium vegetable broth
  • 1-15 ounce can chickpeas, rinsed and drained
  • 1/2 cup pitted green olives, such as Castelvetrano
  • Juice of 1/2 lemon
  • 1/4 cup chopped dried apricots
  • Chopped parsley for serving

For couscous

  • 1 cup water
  • Juice of 1/2 lemon
  • 1 cup couscous
  • 1/4 cup chopped parsley
  • 1/4 cup chopped almonds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large ovenproof saucepan or dutch oven over medium heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, cumin, turmeric, cinnamon, salt and pepper and continue cooking for 2-3 minutes. Add the root vegetables, tomatoes and vegetable broth and bring to a simmer.
  • Place the lid on the pot. Bake in the oven for until the vegetables are tender, about 30 minutes.
  • Stir in the chickpeas, olives, lemon juice and apricots and simmer on the stove over medium heat for 5-10 minutes until the stew has thickened slightly.
  • Serve with couscous and garnish with chopped parsley.
  • For couscous: While the tagine is simmering, bring the water and lemon juice to a boil in a small saucepan. Add the couscous and cover with a lid. Remove from the heat and let stand for 5 minutes before fluffing with a fork and stirring in the parsley, almonds, salt and pepper.

Notes

Store leftover tagine in an airtight container in the refrigerator up to 4 days. Freeze up to 1 month.

Nutrition

Calories: 434kcal | Carbohydrates: 79g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 991mg | Potassium: 1118mg | Fiber: 18g | Sugar: 13g | Vitamin A: 277IU | Vitamin C: 44mg | Calcium: 154mg | Iron: 3mg