By Rosemarie Houde
Winter root vegetable tagine
4 steps
Prep:20minCook:40min
A healthy spicy stew of mixed root vegetables cooked Moroccan-style with harissa paste and tomatoes. Great for vegetarians or a simple main course for the family. All cooked in one pot.
Updated at: Wed, 16 Aug 2023 21:01:22 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
34
High
Nutrition per serving
Calories341.5 kcal (17%)
Total Fat6.4 g (9%)
Carbs65.3 g (25%)
Sugars15.7 g (17%)
Protein9.9 g (20%)
Sodium1174.6 mg (59%)
Fiber14.9 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonolive oil
2onions
peeled and sliced
2cloves garlic
peeled and crushed
2 tablespoonstomato purée
2 tablespoonsharissa paste
4carrots
peeled and halved lengthways
3parsnips
peeled and halved lengthways
2sweet potatoes
peeled and each cut into 4
300gbutternut squash
peeled, deseeded and cut into 2.5 cm chunks
600mlvegetable stock
hot
salt
freshly ground black pepper
400gcan chickpeas
drained
400gcan chopped tomatoes
2 tablespoonsfresh coriander leaves
chopped
Instructions
Step 1
Heat the oil in the casserole dish and fry the onions for 5 minutes, to soften but not brown.
Step 2
Add the garlic, tomato purée and harissa paste and cook for 1 min.
Step 3
Add the carrots, parsnips, sweet potatoes and butternut squash. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
Step 4
Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
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