Root vegetable tagine

Root vegetables might not be the most exciting things to have in the fridge, but with a bit of encouragement they can be as delicious as the most exotic ingredients. I like to roast them to bring out the sweetness, then add layers of flavour with spices, herbs and harissa paste.

The word tagine has come to apply to a wide variety of dishes, as long as they're looked in one pot, with vaguely Moroccan flavours and generally some dried fruit in the mix. Traditionally, of course, the word applies to the cooking pot itself. But for this dish any roasting tin with a couple of inches of depth will do just fine.

Feel free to vary the vegetables - beetroots, sweet potatoes or maybe leeks would be particularly good additions. I added the turnips because I had some that needed using, but you could leave them out.

By the way, while this is cooking your kitchen will smell absolutely wonderful.

This recipe serves four, but if you're cooking for fewer people the leftovers will be just as good after a day or two in the fridge - just reheat in the microwave.


Ingredients 

Serves 4

4 onions
4 parsnips
4 large carrots
4 small turnips, or 2 larger ones (or betroot or sweet potatoes if you prefer)
1 tbsp vegetable oil
3 bay leaves
1 tsp chilli flakes
1 tsp ground ginger
1 tsp ground coriander
1 cinnamon stick
1 tin (400g) chick peas
50g/ 2oz dates or dried apricots, or a mixture of both
1 tbsp harissa 
Small bunch fresh coriander, chopped

Method

Preheat the oven to gas mark 5/ 190C/ 375F.

Remove the onion skins and peel the parsnips, carrots and turnips (or beetroot or sweet potatoes if you're using those). Chop all the veg into medium-sized pieces (bear in mind that the parsnips and onions will probably cook a bit quicker, while carrots and turnips take a bit longer).

Put the veg in a large roasting tin (or two if they won't all fit) with the vegetable oil, bay leaves, chilli flakes, ginger and ground coriander. Break the cinnamon stick up into a few places and add that too. Mix everything well.

Put in the oven for about 40 minutes or until all the vegetables are tender. Check the vegetables halfway through and give them a stir.

After 40 minutes is up, add the chick peas, with their liquid. the dried fruit and the harissa. Stir in half the coriander. Add a bit of water if the mixture seems a bit dry. Return to the oven for 10 minutes.

Serve with the remaining coriander sprinkled over, either on its own or with couscous.