Five-A-Day Vegetable Tagine
Ingredients
- 4 carrots, cut into chunks ⓘ
- 3 parsnips, cut into chunks ⓘ
- 3 red onions, cut into wedges ⓘ
- 2 red peppers, deseeded and cut into chunks ⓘ
- 2 tablespoons olive oil ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon paprika ⓘ
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder ⓘ
- 14 ounces chopped tomatoes ⓘ
- 2 ounces dried apricots, soaked to make soft ⓘ
- 2 teaspoons honey ⓘ
Instructions
- Heat oven to 400F
- Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat.
- Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic.
- Tip in the tomatoes, apricots, honey and a can of water.
- Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
- Serve with couscous or jacket potatoes.
Nutrition & Diet Analysis (per serving)
707
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).