Apricot and root vegetable tagine (vegan)

Vegan root vegetable and apricot tagine recipe The Jam Jar
For a long time this was my go-to healthy  week-day dinner, and I had completely forgotten about it until last week. Like most Morroccan-style dishes it has that well-balanced subtle sweet and sourthing going on, the sweetness of the apricots perfectly compliments the earthy root vegetables and the tangy tomatoes and turmeric. This dish takes 30 – 45 minutes to make and it’s completely vegan. You can serve it with pita bread, cous cous or on its own as a deliciously veg-packed low-fat meal.

  • 1 white onion, chopped
  • 2 cloves of garlic, crushed
  • 1 sweet potato
  • 1 carrot
  • 1 parsnip
  • 1 swede
  • 2 tins of chopped tomatoes
  • 1 tin chickpeas
  • Tomato purée
  • Half a thumbs-worth of fresh ginger, finely chopped
  • 10-15 dried apricots, chopped
  • 1 1/2teaspoons of turmeric
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon of cinnamon
  • Chilli flakes – optional
  • Toasted flaked almonds -optional
  1. In a large pan, heat a little olive oil, and add the onions and tomatoes. Allow to soften for a few minutes
  2. Cut the root vegetables into medium sized chunks, and add to the pan
  3. Add the spices to the pan, with a splash of water. Put the lid on the pan and allow the vegetables to sweat down for about 5 minutes
  4. Add the tomatoes, the chickpeas and the apricots (if you’re adding the chilli flakes, add them here) and boil for 10 minutes before turning the heat down and allowing the tagine to simmer for a further 20 minutes, or until all of the vegetables are soft. (If you want to cook it for longer to thicken the sauce, go for it!)
  5. Serve, and top with a small handful of toasted flaked almonds.

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