ROOT VEGETABLE TAGINE
Packed with seasonal root vegetables and warming North African spices, this vegan root vegetable tagine is a comforting, nutrient-dense dinner. It combines sweet potato, parsnip and celeriac with chickpeas, dried fruit and a fragrant spice mix to create a rich, slightly sweet-and-savoury stew that’s perfect for cooler evenings. Serve with couscous, rice or flatbreads and finish with bright pomegranate seeds, fresh parsley and toasted flaked almonds for texture and colour.
This recipe is naturally vegan and adaptable—swap vegetables based on what’s in season, adjust the heat to taste, and make it ahead for easy reheating. The long, slow simmer allows the flavours to meld and the vegetables to become tender without falling apart.
20
minutes
1
hour
1
hour
20
minutes
4
servings
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped
- 1 large sweet potato diced into chunks
- 1 parsnip diced into chunks
- 1 celeriac diced into chunks
- 2 garlic cloves minced
- thumb sized piece of ginger grated
- 400 ml vegetable stock
- 4 tbsp tomato puree
- 400 g can tinned tomatoes
- 400 g can chickpeas drained and rinsed
- 75 g dried apricots roughly chopped
- sea salt & freshly ground black pepper
- to serve: pomegranate seeds, chopped parsley & toasted flaked almonds
SPICE MIX
- 2 tsp turmeric
- 1 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp chilli powder
- 1 tsp ground cinnamon
- 1 tsp paprika
Instructions
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Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the chopped onion, diced sweet potato, parsnip and celeriac. Fry for 12–15 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
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Stir in the minced garlic, grated ginger and the prepared spice mix. Cook for 1–2 minutes until the spices are fragrant, taking care not to burn them.
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Pour in the vegetable stock, tomato puree and tinned tomatoes. Add the drained chickpeas and chopped dried apricots. Season with sea salt and freshly ground black pepper. Bring to a gentle boil, then reduce the heat to low.
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Cover the pan and simmer for 45 minutes, stirring occasionally so nothing sticks to the bottom. After 45 minutes, remove the lid and simmer for a further 15 minutes or until the sauce has thickened and the vegetables are tender but still hold their shape. Taste and adjust seasoning as needed.
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Serve the tagine hot, garnished with pomegranate seeds, chopped parsley and toasted flaked almonds for crunch. Spoon over couscous, rice or serve with warm flatbreads for soaking up the sauce.
Tips, Variations & Storage
Tips: Cut the vegetables into even pieces so they cook uniformly. If you prefer a deeper, caramelised flavour, cook the vegetables a little longer at the start until they begin to brown. For more heat, increase the chilli powder or add a pinch of cayenne.
Variations: Swap in other root vegetables such as carrots, turnips or butternut squash depending on seasonality. You can replace apricots with raisins or dates, and use other legumes like white beans if preferred. For added green colour and texture, stir through some chopped kale or spinach in the final 5–10 minutes of cooking.
Storage: Allow the tagine to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. This dish freezes well—freeze portions for up to three months and defrost in the fridge before reheating gently on the stovetop.
Serving suggestions: Offer a side of lemon wedges to brighten the dish, and provide plain yoghurt or a dairy-free alternative for a cooling accompaniment. Toasted seeds or extra nuts make a nice finishing touch for added texture.
If you enjoy comforting plant-based meals, try exploring more hearty recipes with similar warming spices and seasonal vegetables.