Vegetarian for Life
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Root Vegetable Tagine

A super-easy dish that’s sure to warm you in winter months. Serve with herbed couscous or creamy mashed potatoes and fresh vegetables.

Serves: 4–6
Time to prepare: 25 mins
Time to cook: 1 hr 15 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan


  • 1 medium onion, quartered
  • 2 garlic cloves, crushed
  • 2 large carrots, peeled and cut into large chunks
  • 2 large parsnips, peeled and cut into large chunks
  • ½ medium butternut squash, seeds removed, peeled and cut into large chunks
  • 500ml vegetable stock (*or gluten-free vegetable stock)
  • 1 tbsp tomato purée
  • 1 medium cinnamon stick or 1 tsp ground cinnamon
  • 1 tsp freshly grated ginger or ½ tsp ground ginger
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes
  • 5 dried apricots, quartered
  • 400g tin chickpeas
  • 2 tbsp freshly chopped coriander for garnish (optional)
  • 2 tbsp flaked almonds for garnish (optional)


  1. Preheat oven to 180°C/350°F/gas mark 4.
  2. Place all items except chickpeas in a deep casserole dish (or tagine).
  3. Place in the preheated oven. Cover and allow to cook for 45 minutes.
  4. Add drained chickpeas and allow to cook for a further 20–30 minutes.
  5. This can also be made in a slow cooker for 4 hours on a low heat.
  6. Garnish with flaked almonds and fresh coriander.


Mair Francis
27 January, 2018

Lovely recipe today on Twitter. Would like more of this.

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