Hearty Root Vegetable and Chickpea Tagine

Name: Hearty Root Vegetable and Chickpea Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 Large onion, chopped; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Ground turmeric; 1/2 tsp Smoked paprika; 1/4 tsp Ground cinnamon; Pinch Cayenne pepper (optional); 2 Medium carrots, peeled and cut into 1-inch chunks; 2 Medium parsnips, peeled and cut into 1-inch chunks; 1 Large sweet potato, peeled and cut into 1-inch chunks; 400g can Diced tomatoes, undrained; 400g can Chickpeas, rinsed and drained; 480ml Vegetable broth; Salt To taste; Black pepper To taste; Fresh cilantro, chopped For garnish; Couscous or quinoa For serving

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This wholesome tagine offers a delightful journey of flavors and textures, perfect for a warming March meal. It combines the earthiness of carrots, parsnips, and sweet potatoes with the robust goodness of chickpeas, all infused with a symphony of traditional Moroccan spices like cumin, coriander, and turmeric. Slow-simmered to perfection, this dish is both deeply satisfying and incredibly nutritious, making it an excellent plant-based option.

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Hearty Root Vegetable and Chickpea Tagine

Prep Time20 min

Cook Time45 min

Servings6 servings

DifficultyEasy

Equipment

Dutch OvenHeavy-bottomed Pot

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.
2
Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Stir in cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
3
Add carrots, parsnips, and sweet potato to the pot. Stir to coat the vegetables evenly with the spices. Pour in the diced tomatoes (with their juice) and the vegetable broth.
4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the root vegetables are tender when pierced with a fork.
5
Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
6
Serve the tagine hot, garnished generously with fresh chopped cilantro, alongside fluffy couscous or quinoa.

Nutrition

Calories320 kcal

Protein12g

Fat9g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to this tagine?

Absolutely! Feel free to include other robust vegetables like zucchini, bell peppers, or even a handful of spinach towards the end of cooking. Adjust cooking times as needed for softer vegetables.

How can I make this spicier?

To increase the heat, you can add more cayenne pepper in step 2, or include a finely chopped fresh chili pepper (like a jalapeño or serrano) with the garlic and ginger.

Is this dish freezer-friendly?

Yes, this tagine freezes very well. Allow it to cool completely, then transfer to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.