Root Vegetable Tagine

This is a simple one pot tagine with a taste of North Africa. Don't worry, you don't need a special tagine pot, a large saucepan will do fine.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 90mL olive oil (~82.2g)
  • 525g red onions
  • 2sticks celery (~120g)
  • 4 cloves garlic (~24g)
  • 3 carrots (~435g)
  • 3 medium potato (~660g)
  • 3 sweet potato (~390g)
  • 2 cans chickpeas (garbanzo beans), canned, drained (~480g)
  • 40g tomato purée (double concentrated)
  • 1g ground cinnamon
  • 30g dried apricots
  • 1000mL water (~1000g)
  • 1tbsp lemon juice (~15.5g)
  • 8g paprika
  • 2g ground coriander seed
  • 5g fresh parsley
  • 5g fresh coriander (cilantro)
  • 5g salt
  • 360g couscous, dry


  1. Dice the onions, celery and carrots (to make a mirepoix)
  2. 80mL olive oil in the pan and fry the mirepoix for 5 minutes
  3. Peel the potatoes and sweet potatoes and chop into large pieces
  4. Add the potatoes, sweet potatoes, chickpeas, tomato purée, cinnamon, apricots, water, lemon juice and paprika to the pan.
  5. Bring to the boil, cover and cook on a low heat for 30 minutes
  6. Stir in the parsley, coriander and salt
  7. Cook for a further 10 minutes.
  8. Prepare couscous to packet instructions and then stir in the remaining 10mL of olive oil.
  9. Serve the tagine with the couscous.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (697g)
Energy 411kJ 2869kJ
Energy 98.3kcal 685kcal
Fat 2.4g 16.8g
  of which saturates 0.38g 2.7g
Carbohydrates 16.7g 116g
  of which sugars 2.6g 18.4g
Fibre 2.5g 17.3g
Protein 2.8g 19.4g
Sodium 88.8mg 619mg
  as salt 0.23g 1.6g
Fruit/veg portions 0.5 3.5

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.