Are you tired of boring, predictable meals that leave you uninspired? Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Morocco! This Quick Root Veg and Chickpea Tagine is not just a recipe—it's a flavor explosion that combines hearty vegetables, aromatic spices, and nutritious chickpeas in one stunning dish. Perfect for busy weeknights or when you want to impress dinner guests, this recipe promises to be your new go-to comfort meal that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wholewheat couscous, for serving
- Pumpkin seeds, for garnish
Instructions
- Prepare all vegetables by washing, peeling, and chopping onion, garlic, carrots, and parsnips into uniform bite-sized pieces.
- Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic, ground cumin, and smoked paprika. Stir and cook for an additional 1-2 minutes until fragrant, being careful not to burn the spices.
- Add chopped carrots and parsnips to the pot. Stir to coat vegetables with spices and cook for 5-6 minutes, allowing them to slightly soften.
- Pour in drained and rinsed chickpeas and canned diced tomatoes. Stir to combine all ingredients thoroughly.
- Season with salt and pepper to taste. Cover and simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.
- While tagine is cooking, prepare wholewheat couscous according to package instructions, typically by adding boiling water and letting it rest covered.
- Once vegetables are tender and sauce has thickened, remove from heat and let rest for 5 minutes.
- Fluff couscous with a fork and divide among serving plates. Top with vegetable tagine and sprinkle with toasted pumpkin seeds.
- Serve hot, optionally with a side of yogurt or fresh herbs for additional garnish.
Tips
- Uniform Chopping: Ensure all your vegetables are cut to roughly the same size for even cooking and a beautiful presentation.
- Spice Management: Toast your spices briefly to release their maximum flavor, but be careful not to burn them—30-60 seconds is usually perfect.
- Low and Slow Cooking: The key to a great tagine is gentle, slow simmering which allows flavors to meld and vegetables to become tender without falling apart.
- Couscous Trick: For fluffier couscous, let it steam covered off the heat and fluff with a fork just before serving.
- Optional Enhancements: Consider adding a handful of fresh herbs like cilantro or mint just before serving for an extra layer of freshness.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
