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 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.
Any root vegetables will work, but I limited it to rainbow carrots and sweet potatoes because they are easy to peel.
I love butternut squash and celery root, their thicker-skinned cousins. They just take more effort and time to prep.
The spice mix is key to any tagine. This on is a blend of earthy cumin and paprika along with heat in the form of chili powder. Cinnamon adds something a bit fragrant and sweet.
You can adjust these depending on your taste. If you like it spicy, up the chili powder.
In the last part of simmering, I stirred in chickpeas and dried apricots. Once the vegetables were tender and the tagine finished cooking, I sprinkled on fresh cilantro.
I served the tagine with couscous customizing each bowl per person whether you want your tagine more like a soup or a thicker stew.Print
Root Vegetable Tagine
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: Serves 4–6 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 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 and the mixture has thickened, 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.