The last time I made this root vegetable tagine was just days after I had given birth to our son, and now I am planning his third birthday party.
In that moment I was in need of big batch, one-pot or sheet pan meals.
Like most exhausted first-time parents, we were desperate for some sort of homemade sustenance to get us through those seemingly endless nights.
It takes a lot of energy to sooth a newborn and sneak in a couple winks of sleep to keep your sanity.
I just wished I reminded myself more often to enjoy those bleary eyed moments!
I still go back to this root vegetable tagine even though now it serves a different purpose.
Yesterday I made it to be a week’s worth of meals for either lunch at my desk or dinner on busy weeknights.
As ridiculous as it sounds, the more veggies I can get in a single meal, the bigger the pat on the back I think I deserve.
Root Vegetable Tagine: The Ingredients
Any root vegetables will work, but I limited it to rainbow carrots, butternut squash and sweet potatoes because they are my favorites.
Butternut squash, celery root and other thicker skinned veggies do take a little more effort and time to prep.
The spice mix is key to any tagine. This one is a blend of earthy cumin and paprika along with heat in the form of chili powder.
Cinnamon adds something a bit fragrant, sweet and a signature of tagine.
You can adjust these depending on your taste. If you like it spicy, up the chili powder.
After sautéing red onions and garlics in the spice mixture, the vegetables are added to the pot and are simmered in a mixture of canned fire-roasted tomatoes and water.
In the last minutes of cook time, I stir in chickpeas and dried apricots.
Once the vegetables are tender and most of the liquid has been absorbed, I sprinkled on fresh cilantro.
I serve the root vegetable tagine with couscous for a cozy and filling meal.Print
Root Vegetable Tagine
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: Serves 6 1x
1 tablespoon olive oil
1 red onion, roughly chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds assorted root vegetables, peeled and cut into 1/2-inch cubes or coins (carrots, parsnips, sweet potatoes, squash)
1-28 ounce can diced fire-roasted tomatoes
2 cups water
1-15 ounce can chickpeas, drained and rinsed
3 ounces dried apricots
Chopped cilantro for serving
Couscous for serving
Heat the olive oil in a large saucepan over medium heat. Sauté the onions for 3 minutes until they start to soften. Add the garlic, cumin, paprika, cinnamon, chili powder, salt and pepper and continue cooking for 3 minutes until fragrant.
Add the root vegetables, tomatoes and water and bring to a boil. Reduce heat and simmer until the vegetables are tender, the mixture has thickened and almost all the liquid has been absorbed, about 25 minutes.
Stir in the chickpeas and dried apricots, turn the heat to low and cook for an additional 5 minutes.
Top with cilantro and serve with couscous.