Five-a-day tagine

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• ZombieMornings

  17 October 2008

  ZombieMornings rated this recipe

  

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• Bobby's Banquet

  20 October 2008

  Bobby's Banquet rated this recipe

  

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• bbcheek

  20 October 2008

  bbcheek rated and commented on this recipe

  

  Sorry but we didnt like this one, leftovers ended up in the bin which is very rare in our house!

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• Lucyf

  23 October 2008

  Lucyf rated and commented on this recipe

  

  Was tasty, and good to freeze individual portions

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• Beth

  27 October 2008

  Beth rated this recipe

  

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• Gaynor

  31 October 2008

  Gaynor rated and commented on this recipe

  

  Fantastic: Even the kids ate it! Froze really well and is a great freezer quickie for baked potatoes, couscus, rice and a side dish for anything asian as the cinnamon and cumin is set off beautifully with the sweetness of the dish. Great with spiced dry roasted meats.

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• Alexandra

  31 October 2008

  Alexandra rated this recipe

  

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• Linda

  08 November 2008

  Linda commented on this recipe

  We thoroughly enjoyed this meal, the spices really made it that much more enjoyable. I used a whole can of tomatoes which made extra juice to mop up the baked potato. Would certainly make it again.

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• Di

  10 November 2008

  Di rated and commented on this recipe

  

  We really enjoyed this using various other veg like swede and squash, it has now become a weekly favourite.

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• Ee-Reh

  25 November 2008

  Ee-Reh rated and commented on this recipe

  

  Really good. Used mixed spice instead of cinnamon, cumin seeds not ground cumin, and sultanas instead of apricots, but still amazing. Will be using the tomato sauce as a base for various things now!

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• Madge66

  10 December 2008

  Madge66 commented on this recipe

  What can I substitute for parsnips? I hate them!

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• Caroline

  22 January 2009

  Caroline rated and commented on this recipe

  

  Quite yummy and satisfying. I served with grilled lamb which went really well, and used squash too. Next time i'm going to add more vegetables (esp red onion) as I dont think there were enough.

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• Jo

  26 January 2009

  Jo commented on this recipe

  Absolutely delicious! I forgot to add the apricots but it was still fantastic - will definately make tihs again!

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• bec

  31 January 2009

  bec rated this recipe

  

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• mary

  13 February 2009

  mary rated and commented on this recipe

  

  I make this all the time. It's easy and delicious.

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• Rosie

  18 February 2009

  Rosie rated and commented on this recipe

  

  Really tasty and healthy meal. Flavour improved after letting it sit for a while before serving.

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• TheEdda

  02 March 2009

  TheEdda rated and commented on this recipe

  

  Very tasty. I didn't season it during cooking but a little salt does help to bring the flavours out.

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• cuparsarah

  16 March 2009

  cuparsarah rated and commented on this recipe

  

  This was delicous but I did make a couple of changes. I roasted garlic with the veg and chucked some cumin seeds in too. I also cut the apricots down as thought it would be a bit sweet for my taste. Also does not really feed 4 people if they are all hungry.

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• Rebecca

  16 March 2009

  Rebecca rated and commented on this recipe

  

  Very good with barley cous-cous

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• Yummy Yummy

  23 March 2009

  Yummy Yummy commented on this recipe

  This is an excellent lunchbox filler! I make a huge amount then freeze portions in bags for filling a wrap. Put it in the fridge the night before and in the morning make up your wrap, microwave it at lunch and presto! Make it on a Sunday and you don't have to worry about lunches for the rest of the week but you might want to mix it up a little!

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http://www.bbcgoodfood.com/recipes/7742/

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Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Low-fat

Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

PER SERVING

272 kcalories, protein 7g, carbohydrate 45g, fat 8 g, saturated fat 1g, fibre 0g, sugar 32g, salt 0.35 g

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