Five-a-day tagine

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• NettyRice

  23 March 2010

  NettyRice rated this recipe

  

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• colandrina

  14 May 2010

  colandrina rated and commented on this recipe

  

  I rarely cook a meal twice. This one I cook all the time- I think that says it all!

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• tronsgone

  29 May 2010

  tronsgone rated and commented on this recipe

  

  Everyone i've cooked this for loves it...healthy and packed full of flavour - perfect combo. I personally found that this didn't provide the full flavour I really wanted and in my desperation sprinkled a bit of 7 spice in while I was cooking...not much went in but the flavour was brought out so well after that.

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• vague girl

  24 June 2010

  vague girl rated and commented on this recipe

  

  This was amazing I used sweet poatato instead of parsnip and also added some new potatoes that I needed to use up. Will definitly be making this again!

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• mel844

  16 July 2010

  mel844 rated and commented on this recipe

  

  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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• Saira

  01 November 2010

  Saira rated and commented on this recipe

  

  we added aubergine and butternut squash.

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• Miss Daisy

  12 November 2010

  Miss Daisy rated and commented on this recipe

  

  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.

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• Emma

  03 January 2011

  Emma rated this recipe

  

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• Elaine Ellis

  03 January 2011

  Elaine Ellis rated and commented on this recipe

  

  This is easy to make and delicious. It went down well with the family.

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• ao5813

  29 January 2011

  ao5813 rated and commented on this recipe

  

  Really easy and tastes great

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• franzi

  02 February 2011

  franzi rated and commented on this recipe

  

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

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• Kittyschminx Emily

  02 February 2011

  Kittyschminx Emily rated and commented on this recipe

  

  Great winter warmer. I made it with sweet potato and squash instead of parsnips.

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• Anita Fry

  23 March 2011

  Anita Fry rated this recipe

  

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• hannahcr

  23 March 2011

  hannahcr rated and commented on this recipe

  

  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.

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• madiemango

  11 April 2011

  madiemango rated and commented on this recipe

  

  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.

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• vonnie

  09 May 2011

  vonnie rated and commented on this recipe

  

  Absolutly delish! My mouth waters every time I think of it.

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• vonnie

  09 May 2011

  vonnie commented on this recipe

  I would like to know how the fibre content is zero when vegetables are full of the stuff.

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• Emilie

  30 May 2011

  Emilie rated this recipe

  

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• mattccross

  28 June 2011

  mattccross rated and commented on this recipe

  

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

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• Anna

  04 July 2011

  Anna rated and commented on this recipe

  

  Really lovely with the addition of sweet potato

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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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