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!
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
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.