Root Vegetable Tagine
Source: Naomi Webb, Foodwise Staff
Recipe Type: Entrees, Soups | Seasons: Autumn, Winter
This fragrant root vegetable tagine celebrates the hearty sweetness of winter roots, simmered with Moroccan spices, chickpeas, and a touch of citrus.
This recipe showcases root vegetables as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 4 to 6
INGREDIENTS
2 tablespoons olive oil
1 large onion, sliced
5 cloves garlic
1-inch piece ginger, peeled and minced
1 tablespoon tomato paste
1 teaspoon each, cumin, ground coriander, ground cardamom, and smoked paprika
½ teaspoon each turmeric, cinnamon, and cayenne
8 cups root vegetables cut into 1-inch pieces (sweet potatoes, turnips, carrots, parsnips, etc.)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1 ½ cups vegetable broth
½ cup orange juice
½ cup raisins
Salt and pepper to taste
Sliced almonds, lemon wedges, and chopped parsley to garnish
PREPARATION
- Heat olive oil in a wide pot over medium heat. Sauté onion for 5 minutes until softened. Add garlic, ginger, tomato paste, and spices, and cook for another 1-2 minutes until fragrant.
- Add root vegetables to the pot and stir well to coat in spice mixture. Add diced tomatoes, chickpeas, vegetable broth, orange juice, and raisins. Season with salt and pepper.
- Simmer for 25-30 minutes, until vegetables are tender, and sauce has thickened.
- Serve over rice or couscous and garnish with almonds, parsley, and lemon wedges.
