This root vegetable tagine is a simple one-pot meal with carrots, parsnips, sweet potatoes and squash and fragrant spices like cumin and cinnamon.
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.