A quick and easy root vegetable and chickpea tagine served with wholewheat couscous and pumpkin seeds. Ready in under 30 minutes – perfect for busy weeknights!
Inspired by my veg box
I originally created this delicious tagine while reviewing an organic veg box from Riverford Organic Farms. Because of the time of year, we had a lot of root veg and I wanted to do something more interesting with it than just serving it mashed or steamed. I pondered over a few ideas… a curry maybe… or some kind of root vegetable chilli… before deciding to turn it into a tagine…
Tagines are great because they are really easy to put together and they can be cooked in one pot. They work with lots of different veg (check out my aubergine and courgette version here) and so are perfect for using up veg from an organic veg box.
Easy to adapt
In this version I used carrots, onions, leeks, potatoes and red pepper, all from my Riverford box, plus half a butternut squash I had leftover in the fridge.
But this would also work really well with other kinds of squash, pumpkin, sweet potatoes and parsnips too. Use whatever veg you like the best or have in the fridge.
I added some garlic, spices and chilli to give it that North African vibe, plus a tin of chickpeas for protein and 2 tins of tomatoes to make the sauce. And I served it sprinkled with coriander and pumpkin seeds for extra goodness and flavour… and also because it looks really pretty!
What to serve with vegetable tagine?
Packed full of root veg, this vegetable tagine is very filling and could certainly be eaten on its own, but I like to serve it with wholewheat couscous, which is one of my new discoveries…
It didn’t really occur to me until recently that most couscous is refined. Then, when I was reviewing Jamie’s Everyday Super Food, I discovered that you can also buy wholewheat couscous, which is apparently more nutritious and contains more fibre than the regular kind. Strangely, wholewheat couscous tastes very similar to the non-wholewheat version, so it was a no-brainer to switch… we always have the wholewheat version now!
What to drink with vegetable tagine?
Vegetable tagine goes very well with dry, fruity rosés – such as those from Spain and Southern France. If you prefer red, then I recommend Rioja Reserva, or similar oak-aged Spanish reds. And if white is more your thing, then a zesty Sauvignon Blanc from Chile or New Zealand works well too.
Can you reheat vegetable tagine?
Absolutely! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, tip the vegetable tagine into a large saucepan, add a splash of water and reheat for 5-10 minutes, until piping hot all the way through.
You can also reheat this tagine in the microwave, if you prefer.
Can you freeze vegetable tagine?
This vegetable freezes well and so makes a great batch cooking / fill the freezer recipe. Put the cooked and cooled tagine into an airtight container and place in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Root Vegetable and Chickpea Tagine (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 leek sliced
- 2 cloves garlic crushed or grated
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon chilli flakes (or as much as you like!)
- 750 g mixed root vegetables chopped into roughly 2cm / ¾inch chunks (I used potatoes, carrots and butternut squash)
- 1 red pepper chopped into 2cm / ¾inch chunks
- 2 x 400 g tins chopped tomatoes
- Juice of half a lemon
- Salt and pepper to taste
- 400 g tin chickpeas drained
To Serve:
- Coriander leaves optional
- Pumpkin seeds optional
- Wholewheat couscous (or regular couscous) optional
Instructions
- Drizzle about a tablespoon of olive oil into a wide, deep saucepan. Put the onion and leek in the saucepan and sweat on a low heat, with the lid on until soft but not brown – about 5 minutes.
- Add the crushed garlic, cumin, coriander and chilli flakes and cook on a low heat for one more minute, with the lid off.
- Add the mixed root veg and red pepper plus both tins of chopped tomatoes, the juice of half a lemon and some salt and pepper. Cook on a medium heat until the veg is nearly tender…about 15 minutes.
- Add a tin of chickpeas and cook for 5 more minutes. Serve with wholewheat couscous and sprinkle over some coriander leaves and pumpkin seeds
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Corina says
It sounds lovely! I’ve also had wholemeal couscous and found very little difference in taste from regular couscous.
Eb Gargano says
Thank you, Corina. I know – it doesn’t taste much different at all. I’m very happy to swap! Really trying to eat more whole grains these days 🙂
Only Crumbs Remain / Angela says
This sounds perfect on a day like today when it’s a wee bit chilly outside.
You know, until you mentioned it I too had never realised that couscous could be wholewheat (dur! What am I like). Mr E & I usually eat wholewheat rice and pasta – I guess we’ve only ever bought the refined grains because the supermarkets usually only sell that. Although we always buy wholewheat pasta and rice there is always far less choice. I shall have to keep my eye out for the healthier couscous (did you pick it up in a health food store?).
I hope you remembered to keep the aquafaba from the tinned chickpeas to have a play around with it 😉
Angela x
Eb Gargano says
Thank you, Angela. I love food like this when it’s chilly outside…though at least the sun was shining today 🙂 I know! I’ve always thought I was being good eating regular couscous! Now I know better. The wholewheat couscous tastes so similar to the regular kind that it was an easy switch to make. That said, I do like most wholegrains just as much as the refined stuff. I like brown rice MORE than white. The only one I’m still not sold on is brown pasta. But these days I find I’m eating less and less pasta so I treat myself to the white stuff when I do have it 🙂 I bought my wholewheat couscous from my local Tesco, actually – from the Crazy Jack range, but I reckon a health food shop would be a good place to look too. Gah! Forgot to save the aquafaba (though quite often I just chuck it into the stew or soup I’m making…I’m assuming there’s some goodness in there…or at least nothing bad!) Eb x
Alison says
This looks really tasty, another one to try to get rid of the numerous cans of chickpeas in my cupboard!
Eb Gargano says
Haha! I have that problem too, Alison. I’m not sure why but sometimes I just go a bit mad when I’m doing my supermarket shop and buy far to many cans of chickpeas/beans/etc…though at the moment my problem is lentils/buckwheat/quinoa/sesame seeds and other packety things. They keep falling on my head when I open the cupboard I’ve stuffed them all in! Must get recipe developing!! Thanks for commenting! Eb x
GiGi Eats says
This girl ADORES her root veggies! Bring on the winter squash! 😀
Eb Gargano says
Thanks Gigi! This girl adores her root veg too. Squash and sweet potatoes are my favourites but all are good! Eb x
Honest Mum says
Wow, this looks gorgeous xx
Eb Gargano says
Thanks, Vicki! 🙂 Eb x
Hayley @ Snap Happy Bakes says
This sounds like the perfect healthy meal! Delicious! Thanks for linking to #CookBlogShare
Eb Gargano says
I know! Love it when food is healthy and delicious and easy and quick – what more could a girl (or boy) want? Thanks for commenting! Eb x
Martin @ The Why Chef says
I’ve been looking to cut out my enormous meat intake by going veg a few days a week, and haven’t cracked out my tagine for months. Really like the sound of this! Chunky and hearty, which I love!
Eb Gargano says
Thanks Martin! I do the same. I try to have a good mix of meat, fish and veggie meals and buy better meat/fish with the money I save from having cheap veggie meals like this one. 🙂
Mandy says
Lovely looking recipe that’s perfect for a veggie main. I’ve never seen wholewheat cous cous, must hunt some out. #cookblogshare
Eb Gargano says
Isn’t it just? I love this kind of food. I find it quite strange that wholewheat couscous is so hard to find when brown rice/bread/flour etc are so normal. Presume it’s because not many people are asking for it…we just need a celebrity chef to take up the cause and it will be everywhere! 🙂
Kate - gluten free alchemist says
I do love root veg and it is so versatile. This looks lovely. Shame we can’t eat cous cous…… I do miss a good tagine. The gluten free alternatives just don’t quite cut it…… but I’ll keep hunting to find a decent one.
Eb Gargano says
Shame there is no good gluten free alternative to couscous. Very frustrating. This tagine does go really nicely with rice too. Especially brown rice which I think I love even more than white rice these days! Thanks for commenting 🙂 Eb x
Sarah says
It looks so colourful, Eb. Perfect meal to brighten up Mondays! 🙂 #MeatFreeMonday
Eb Gargano says
Thank you, Sarah – I do love colourful food. I am a great believer in the idea that attractive food tastes better! Eb x
Johanna @ Green Gourmet Giraffe says
What a pretty dish and looked lovely and simple and tasty
Eb Gargano says
Thank you, Johanna. It is indeed very simple to put together – perfect for a busy weeknight 🙂 Eb x