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Vegetable tagine

Name: Vegetable tagine
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: Moroccan recipes
Ingredients: Light olive or vegetable oil for frying; 2 red onions, sliced into wedges; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground cinnamon; 2 garlic cloves, crushed; 20g fresh ginger, grated; 2 tbsp harissa paste; 1 small butternut squash, peeled and diced into 2cm cubes; 3 parsnips, cubed; 2 carrots, diagonally sliced; 200g dried red lentils; 2 x 400g tins cherry tomatoes; 1 litre vegetable stock; 80g dried apricots, roughly chopped, plus extra to garnish; Large bunch fresh flatleaf parsley, leaves picked and roughly chopped

Published: 22 Feb 18
Updated: 26 May 25

As this hearty vegetable tagine simmers away slowly, the root vegetables gradually release their natural sweetness and become beautifully soft. This recipe also happens to be vegan.

Looking for something a little lighter? Our summer vegetable tagine is made with carrots, courgettes and fennel.

Easy
January 2018

Test kitchen approved

Serves 8
Hands-on time 30 min, simmering time 50 min

As this hearty vegetable tagine simmers away slowly, the root vegetables gradually release their natural sweetness and become beautifully soft. This recipe also happens to be vegan.

Looking for something a little lighter? Our summer vegetable tagine is made with carrots, courgettes and fennel.

Nutrition: per serving

Calories: 273kcals
Fat: 4.9g (0.6g saturated)
Protein: 11.4g
Carbohydrates: 40.2g (19.3g sugars)
Fibre: 10.8g
Salt: 0.9g

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Vegetable tagine

Nutrition: per serving

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