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Five-a-day tagine

Five-a-day tagine

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(112 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g
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Ingredients

  • 4 carrot, cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 small parsnip, or 3 large, cut into chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 red onion, cut into wedges
  • 2 red pepper, deseeded and cut into chunks
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricot
  • 2 tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

  2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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Comments, questions and tips

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Comments (101)

fmcroberts's picture
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I thought this was awful. Far too sweet, I feel quite sick after a small portion. My sweet toothed husband hated it too. I made it in the slow cooker exactly as described above and it smelled lovely when I arrived home from work and the textures worked well, but the flavours just weren't for me. I did notice that many reviewers who rated this highly had basically swapped out most of the ingredients and that should have told me all I needed to know.

_Roo_'s picture

We love this recipe and have made it lots of times! I've made it for visitors, who all enjoyed it too.

Tips
- Replace parsnip with courgette, otherwise it's too stodgy
- Only use half a can of water, or it's too runny
- Make it into a soup by cutting up the veg into smaller pieces, and using the full can of water

emma73's picture
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Delicious! We modified the recipe by using aubergine and courgettes instead of root veg and it worked very well. We added garlic and fresh chillies too and omitted the apricots and halved the honey. Serve with flat bread or naan, it's a surprisingly tasty vegetarian dish.

mayasounds's picture
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I didn't follow the recipe, but used it as a base to improvise with. I used whatever veg I had lying around, roasted that in the oven and made the sauce, but with more tomato, more spices and some stock. Added chickpeas as well. Delicious - just keep tasting until it's right.

sbradley's picture
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This was delicious. The taste of the individual ingredients went so well together. I will make it again but will make more as there was only just enough for four of us.

Souffle12's picture
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I made this for my family, and my dad loves getting his 5 a day - so glad I found this recipe! Though you don't need so much water, add it a bit at a time to get the right consistency.

Gromie's picture
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I made this recipe tonight and enjoyed it thanks to the tips from others below. I removed the parsnips and carrots from the recipe and added courgette, a yellow pepper, chickpeas and most importantly a table spoon of harrisa paste. I served it with quinoa to make it gluten free.

rebeccaearnshaw's picture
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This is lovely but don't add a full can of water, just add it as you need it or the sauce becomes too watery!

Natalie_whisey's picture
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I love this dish, it's quick and you can throw in any left over veg you have in the fridge. I would say add spices to taste, depends if you like a kick or not. Serve with cous cous.

reevey's picture
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Just eaten this for our dinner. I added a courgette, swapped out 1 red pepper for a green one to give it some overall colour, cut back to 1 carrot and replaced the other with a portion of butternut squash. Cooked it in the slow cooker so the flavours and spices developed in the juices, well worth it! We're not vegetarians but enjoy having a meat free day every week. Served it with herby couscous, totally stuffed but worth evey calories, give it a go using all the spices and swap the mild chilli for 1/2 tsp of hot, it gives a pleasant kick. Just the two of us but healthy appetites but good for us

jeanieh's picture
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I love this recipe and I'm not even vegetarian! The flavours are amazing! I keep coming back to this recipe when I fancy something flavoursome, wholesome, and healthy!

knb's picture

Just made this using half quantities and it would feed two easily. I roasted the veg and found the root veg took much longer than the 30 minutes suggested so I'll part boil those before roasting next time. It was pretty tasty but as a main course I felt it could do with more sauce and also some form of protein: e.g. chicken; or chickpeas for a vegetarian option.

Harrysu's picture

My daughter recently cooked this for our weekly family get together and a huge hit with us all! I loved the apricots, honey and various root veg, great combination, but you could use a variety of veg to suit your tastes, she served it with couscous and lightly toasted pitta bread, fab! Would definitely recommend and can`t wait to cook this myself.

cottsy's picture
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I am a little bit very disappointed

cottsy's picture
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Very disappointing.

jesstibule's picture

Makes a seriously huge amount! Even if I had halved it, it would have been a LOT for 2 people! Very nice, a bit sweet- I reduced the sauce a little too much, which was a shame as then it didn't have enough juice to it once I served it on top of cous-cous. Very nice though, and I will certainly make again, varying the veg and using dates as someone else has suggested. Healthy and aromatic! Nice for autumn.

memmarmite's picture

Bit of a mixed opinion on this. The sauce was lush, especially with all the apricots - I chucked in some pomegranite molasses too for good measure. The veg was alright, but next time I make this I'll definitely be swapping out the roots for things like aubergine and courgette. I'd like to throw in some chickpeas too for a bit of protein.

Overall, I'm glad I tried this recipe and will be using it as a base for other meals in future, but don't think I'll make it as stated again.

cjayshore's picture
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Sorry, but didn't like this at all. It had flavour and was spicy (we added fresh chilli and harissa paste) but think it was an overload on root vegetables which gave it an non-enjoyable earthy flavour. Halving it still made more than enough for two.

Shoni's picture

Made this in the slow cooker for me and my friend who usually hates anything vegetarian but he absolutley loved it and so did I. One of my favourite recipes I've made so far!

mairhoney's picture
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Found this very boring. Spices didn't seem to stand out. Only saving grace is my love of roast parsnips, picked them out and threw rest away.

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Questions (1)

ldupuy's picture

This sounds very interesting, but isn't there a mistake in the nutritional info regarding fibre & protein? It must have some fibre, with so many veggies, and 7g protein sounds a lot to me, for something that doesn't even contain chickpeas (recommended in a number of comments).
Could you please check this?
Thank you in advance.

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