Five-a-day tagine

Five-a-day tagine

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(120 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

  • kcal272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g
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Ingredients

  • 4 carrots, cut into chunks
    Carrot

    Carrot

    ka-rot

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

  • 4 small parsnips, or 3 large, cut into chunks
    Parsnip

    Parsnip

    par-snip

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

  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
    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 apricots
  • 2 tsp honey
    Honey

    Honey

    huh-nee

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

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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Mandapanda303
27th Jul, 2017
3.8
Don't forget the can of water in the slow cooker
windwhisperer
20th Jul, 2017
3.8
Made this last week and it's so tasty (with alterations)! I have to confess I did add a load of extra spices just from googling "tagine" and seeing what I had lying around in the cupboard and I also added courgette as we had some leftover. Also as others have said this definitely doesn't need as much water as it says so I ended up reducing it for much longer than the recipe said - in future I'd either just add half a can of water or maybe even a dribble. With amendments it's amazing and you really don't miss meat from this dish at all. We served with some crusty bread which was great for soaking up the extra sauce.
Ann Winsper
30th Apr, 2016
5.05
Quick easy and tasty. Both my hubby and I really enjoyed this and for 2 meat eaters that's saying somethin. Will be having this again.
fmcroberts
18th Jan, 2016
0.05
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_
11th Jan, 2016
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
17th Sep, 2015
5.05
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
21st Jun, 2015
3.8
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
2nd Mar, 2015
5.05
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
Souffle12
18th Feb, 2015
5.05
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
15th Feb, 2015
3.8
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.

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Lizzieeward
7th Jun, 2016
How would you suggest freezing this?
ldupuy
6th Jan, 2016
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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