5-a-day Tagine
This wholesome Moroccan tagine delivers your full daily vegetable quota in one delicious meal. Chunks of carrot, parsnip, red onion, and pepper are roasted until tender, then combined with a spiced tomato sauce simmered with dried apricots and honey. It's an ideal dish for feeding a crowd, and any leftovers freeze beautifully. Ready in just 45 minutes, serve it with fluffy couscous or baked jacket potatoes for a complete and satisfying dinner.
Ingredients
- 4 carrots cut into chunks
- 4 small parsnips or 3 large, cut into chunks
- 3 red onions cut into wedges
- 2 red peppers deseeded and cut into chunks
- 2 tbsp olive oil
- 1 tsp each ground cumin paprika, cinnamon and mild chilli powder
- 400g can chopped tomato
- 2 small handfuls soft dried apricots
- 2 tsp honey
Method
- Set your oven to 200C/fan 180C/gas 6. Spread the prepared vegetables across two baking trays, drizzle with half of the olive oil, season, and use your hands to coat them evenly. Roast for 30 mins until they are tender and starting to colour.
- While the vegetables cook, fry the ground spices in the rest of the oil for 1 min until they sizzle and become fragrant. Pour in the canned tomatoes, add the apricots and honey along with one can of water. Let this simmer for 5 mins until the sauce thickens slightly and the apricots soften, then mix in the roasted vegetables and season to taste. Serve alongside couscous or jacket potatoes.
Nutrition (per serving)
Calories272 kcal
Fat8 g
Saturates1 g
Carbs45 g
Sugars32 g
Protein7 g
Sodium140 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemoroccan
DietDairy-free, Vegetarian