This vegan Winter roots quinoa tagine is warming and deliciously flavoured. The addition of quinoa makes it a complete meal.
It is a pretty straightforward dish. Just make sure not to overcook the vegetables as otherwise, they will transform into purée. Traditionally it should be cooked in a tagine dish but if (like me) you do not have one a casserole works well.
As I am never sure how much guests like spicy food, I leave the harissa on the side.
Winter Roots Quinoa Tagine [vegan]
- large casserole pan
- 2 red onion – finely chopped
- 2 carrots
- 2 parsnips
- 2 medium sweet potatoes
- 400 g can chickpeas – drained
- 100 g dried apricots – chopped
- 1 tsp fresh ginger – grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp turmeric
- 1/4 tsp smoked hot paprika
- 1 large pinch of saffron
- 4 garlic cloves – crushed
- 500 ml vegetable stock
- olive oil
- 2 handful almond flakes
- 2 preserved lemon – finely chopped
- harissa paste – to serve
- salt & pepper
- fresh coriander leaves – to serve
- Heat some olive oil in a large casserole. Gently fry the onion and garlic until soft.
- Add the ginger, cumin, coriander, cinnamon, turmeric. paprika, saffron. Fry gently for 2-3mins to release aromas.
- Peel the carrots, parsnips and sweet potatoes. Cut in 1.5cm (0.6 inch) dice.
- Add the vegetables to casserole along with stock. Bring to a boil then gently simmer for 25-30 mins until vegetables are soft and juice has thickened.
- Add the drained chickpeas and chopped apricots. Cook for an additional 5-10 mins making sure not to overcook the vegetables.
- At the same time cook desired amount of quinoa in salted water.
- Just before serving mix the almond flakes and preserved lemon in the tagine. Check the seasoning and sprinkle with fresh coriander leaves. Serve with harissa paste on the side.
I cannot wait to see your posts!