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–+ servings
Winter Roots Quinoa Tagine

Winter Roots Quinoa Tagine

This vegan winter roots quinoa tagine is warming and deliciously flavoured.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course One-pot Meals, Rice & Grains
Cuisine Moroccan
Servings 6 servings
Calories 239 kcal

Equipment

casserole pot

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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 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
  • quinoa
  • salt & pepper
  • fresh coriander leaves - to serve

Instructions
 

  • Heat some olive oil in a large casserole. Gently fry the onion and garlic until soft.
    2 red onion - finely chopped, olive oil, 4 garlic cloves - crushed
  • Add the ginger, cumin, coriander, cinnamon, turmeric, smoked paprika, saffron. Fry gently for 2-3mins to release aromas.
    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 paprika, 1 large pinch of saffron
  • Peel the carrots, parsnips and sweet potatoes. Cut in 1.5cm (0.6 inch) dice.
    2 carrots, 2 parsnips, 2 medium sweet potatoes
  • 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.
    500 ml vegetable stock
  • Add the drained chickpeas and chopped apricots. Cook for an additional 5-10 mins making sure not to overcook the vegetables.
    400 g can chickpeas - drained, 100 g dried apricots - chopped
  • At the same time cook desired amount of quinoa in salted water.
    quinoa
  • 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.
    2 handful almond flakes, 2 preserved lemon - finely chopped, harissa paste - to serve, fresh coriander leaves - to serve, salt & pepper

Nutrition

Serving: 1servingCalories: 239kcalCarbohydrates: 52gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 581mgPotassium: 888mgFiber: 11gSugar: 18gVitamin A: 14919IUVitamin C: 16mgCalcium: 101mgIron: 3mg

Find this recipe online:

Winter Roots Quinoa Tagine

https://theflexitarian.co.uk/recipe-items/winter-roots-quinoa-tagine-vegan/