Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Root Vegetable Tagine

Serves 8.

Written by
Root Vegetable Tagine
A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells heavenly. Consider serving this meal over brown rice or couscous with a dollop of yogurt stirred in for added richness and a spot of protein.

Flavour boost

While it may seem like a tedious extra step, browning meats or vegetables before adding them to a slow cooker has a big impact on the final flavour of your meal. The few extra minutes it takes will ensure that you end up with a richer flavour than can be achieved by slow cooking alone.

Ingredients

  • 2 Tbsp (30 mL) coconut oil
  • 1 Vidalia onion, chopped
  • 1 medium fennel bulb, trimmed and chopped
  • 4 garlic cloves, minced
  • 1 Tbsp (15 mL) freshly grated ginger
  • 1 tsp (5 mL) ground cinnamon
  • 2 tsp (10 mL) each turmeric, ground cumin, and dried thyme
  • 1 large carrot, peeled and chopped into 3/4 in (2 cm) pieces
  • 2 large parsnips, peeled and chopped into 3/4 in (2 cm) pieces
  • 2 medium turnips, peeled and chopped into 3/4 in (2 cm) pieces
  • 2 dried bay leaves
  • 3/4 cup (180 mL) low-sodium vegetable stock
  • 1 - 28 oz (796 mL) can diced tomatoes
  • 2 cups (500 mL) cooked chickpeas
  • 8 dried apricots, cut into quarters
  • 1/2 cup (125 mL) toasted sliced almonds, for garnish
  • 1 Tbsp (15 mL) each chopped fresh mint, parsley, and cilantro, for garnish

Nutrition

Per serving:

  • calories 214
  • protein 7g
  • fat 8g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 32g
    • sugars 10g
    • fibre 9g
  • sodium 71mg

Directions

01
Heat oil in large frying pan over medium-high heat. Add onion and fennel, sauteu0301ing until softened and starting to brown, about 5 minutes. Stir in garlic, ginger, and spices, cooking for another minute.
02
Transfer mixture to 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker before stirring in carrots, parsnips, turnips, bay leaves, vegetable stock, diced tomatoes, chickpeas, and apricots. Cover and cook on low heat for 8 hours until vegetables are tender. Remove and discard bay leaves.
03
Serve garnished with sliced almonds and a sprinkling of mixed herbs.

READ THIS NEXT