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)
- 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
- Coriander leaves optional
- Pumpkin seeds optional
- Wholewheat couscous (or regular couscous) optional
- 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
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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