Five-a-day tagine

Five-a-day tagine

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(96 ratings)

By

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
272
protein
7g
carbs
45g
fat
8g
saturates
1g
fibre
0g
sugar
32g
salt
0.35g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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thebigd17's picture
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this is really yummy. I've made this a few times. I love parsnips but not in this recipe. I usually add squash and chickpeas though.

dawnscanlon's picture
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Thought this was a fab healthy recipe though like another rater, I cut down on the Apricots as it was a little sweet!

weetoon's picture
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I only used one tbsp of honey, which was plenty I felt.

flaps1989's picture
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WELL LOOKS AM MAKE THE DISH NOW AND ISN'T WORK CORRECT FIRST THERE A LOT OF VEG TOO MUCH TO FIT IN PAN FOR OVEN WHERE IS THE WARNING AND SECONDS HONEY + CANNED TOMATO + MADNESS AND YUCK APRICOTS WHAT ON ERTH IS HAPPEN HERE BBC

rampers1988's picture
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Delicious! I added chicken to the recipe above, works very well!

koalalizard's picture

I cooked this for 80 buddhist nuns and it went down a storm. Its a good one for a crowd.

thebigd17's picture
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I really liked the flavours of this recipe. the spices and sweet complemented each other well. Although I love parsnips, i thing the texture of them in this dish was a bit strange. I might try squash as some recommended or even things like chick peas, cauliflower, dwarf beans or even edamame beans.

kibwito's picture
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Really lovely with the addition of sweet potato

mattccross's picture
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Beware of the side effects of all those veg! Won't be making at again for that reason. Tasty though!

1flower1's picture
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I would like to know how the fibre content is zero when vegetables are full of the stuff.

1flower1's picture
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Absolutly delish! My mouth waters every time I think of it.

madiemango's picture
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Another lovely recipe. I think the only thing I would do differently next time is to use less chilli powder, but that's only because I'm a wimp when it comes to heat in my meals! I think the tomato sauce base could work well with so many other dishes too and meat could certainly be added to the mix for those who want to. Lamb would work particularly well I think.

hannahcr's picture
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This was delicious and very easy to make. It made far too much for 3 of us so we have two small portions left over for lunches! I will definitely make this again.

kittyschminx's picture
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Great winter warmer. I made it with sweet potato and squash instead of parsnips.

fr4nzi's picture
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AMAZING! Well, I roasted the veg for at least 40 minutes and added garlic.

ao5813's picture
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Really easy and tastes great

ebellis's picture
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This is easy to make and delicious. It went down well with the family.

miss_daisy's picture
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Have made this loads with different root veg (what i have left) and usually serve with spicy quinoa rice. It's easy, tasty and good way of using up veg.

sairastarr's picture
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we added aubergine and butternut squash.

mel844's picture
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used raisins instead of apricots and didnt have any cinnamon but everyone still liked it and I've been asked to make it again!

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