Winter vegetable tagine

Recipe: Winter vegetable tagine


  • 1 tbs olive oil
  • 2 onions, thinly sliced
  • 2 large carrots, peeled, cut into 8cm lengths
  • 1 large parsnip, peeled, cut into 8cm lengths
  • 300g kumara, peeled, cut into 2cm pieces
  • 300g butternut pumpkin, peeled, cut into 2cm pieces
  • 2 tbs tomato paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground saffron (see Notes)
  • 1 tsp each ground ginger and turmeric
  • 2 cinnamon quills
  • Vegetable stock or water, to cover
  • 400g canned chickpeas, drained, rinsed
  • 2/3 cup (100g) dried apricots
  • 8 soft, pitted dates
  • 2 tbs honey
  • 2 tbs chopped flat-leaf parsley or coriander
  • 1/2 cup (40g) flaked almonds, toasted
  • Harissa and couscous, to serve (optional: see Notes)


  1. Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer.
  2. Cover and cook gently for 45 minutes. Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy. Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)