Chunky Vegetable Tagine served with Quinoa

Cunky Vegetable Tagine

This warming and sweet tagine can be made with whatever combination of root veggies you prefer and, as the tagine will be cooked over a long period, you don’t need to be dainty when cutting your veg. Serving the tagine with quinoa adds a complete protein to your plate. If you do not not have a traditional tagine -fear not- this works in a casserole dish too!

Serves 4-5


2 tablespoon of oil
2 onions, halved and sliced finely
3 garlic cloves, chopped finely
1 tablespoon of coarsely ground pepper
1 heaped teaspoon each of cumin, turmeric and coriander
1 teaspoon of ginger
1 cinnamon stick or ½ teaspoon cinnamon
½ teaspoon of saffron
3 carrots, chopped into chunks
3 parsnips, chopped into chunks
1 small celeriac, chopped into chunks
1 tin of chickpeas drained and rinsed or 250g cooked chickpeas
600ml veggie stock
1-2 lemons, juiced
10 prunes/ apricots/ dates
a couple of handfuls each of coriander and parsley, chopped
300g quinoa


Heat the oil in a large casserole dish and when hot, fry the onions until they start to soften.

Add the spices, and garlic, and stir for a couple of minutes over a low heat. Next add the veg and coat them in the spices for a minute or two before adding the chickpeas, stock, lemon juice, dried fruit, and a sprinkling of salt.

Bring this mixture to the boil and then place in the oven for 45- 50 minutes, or until the vegetables are tender and the sauce is reduced. Remove the cinnamon stick, add the chopped herbs and serve with the quinoa and perhaps some flat-breads.

To cook the quinoa
Around 15 minutes before the tagine is ready, give the quinoa a good rinse under cold water then add the 900ml water and quinoa to a small pan. Bring to the boil and gently simmer for around 12-15 minutes or until the quinoa is tender and retains a slight nutty taste with the small kernels coming away from the seeds. Remove from the heat, pop the lid on and let it steam until the tagine is ready.

Cunky Vegetable Tagine