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Root Vegetable Tagine

Serves 8.


    Root Vegetable Tagine

    A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells heavenly. Consider serving this meal over brown rice or couscous with a dollop of yogurt stirred in for added richness and a spot of protein.


    Flavour boost

    While it may seem like a tedious extra step, browning meats or vegetables before adding them to a slow cooker has a big impact on the final flavour of your meal. The few extra minutes it takes will ensure that you end up with a richer flavour than can be achieved by slow cooking alone.


    Root Vegetable Tagine


    • 2 Tbsp (30 mL) coconut oil
    • 1 Vidalia onion, chopped
    • 1 medium fennel bulb, trimmed and chopped
    • 4 garlic cloves, minced
    • 1 Tbsp (15 mL) freshly grated ginger
    • 1 tsp (5 mL) ground cinnamon
    • 2 tsp (10 mL) each turmeric, ground cumin, and dried thyme
    • 1 large carrot, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 large parsnips, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 medium turnips, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 dried bay leaves
    • 3/4 cup (180 mL) low-sodium vegetable stock
    • 1 - 28 oz (796 mL) can diced tomatoes
    • 2 cups (500 mL) cooked chickpeas
    • 8 dried apricots, cut into quarters
    • 1/2 cup (125 mL) toasted sliced almonds, for garnish
    • 1 Tbsp (15 mL) each chopped fresh mint, parsley, and cilantro, for garnish


    Per serving:

    • calories214
    • protein7g
    • fat8g
      • saturated fat3g
      • trans fat0g
    • carbohydrates32g
      • sugars10g
      • fibre9g
    • sodium71mg



    Heat oil in large frying pan over medium-high heat. Add onion and fennel, sauteu0301ing until softened and starting to brown, about 5 minutes. Stir in garlic, ginger, and spices, cooking for another minute.


    Transfer mixture to 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker before stirring in carrots, parsnips, turnips, bay leaves, vegetable stock, diced tomatoes, chickpeas, and apricots. Cover and cook on low heat for 8 hours until vegetables are tender. Remove and discard bay leaves.


    Serve garnished with sliced almonds and a sprinkling of mixed herbs.



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