Winter vegetable tagine | Recipe Cart

Name: Winter vegetable tagine | Recipe Cart
Total time: 100 min
Ingredients: 1 tablespoon olive oil; 2 onions, thinly sliced; 2 large carrots, peeled, cut into 8cm lengths; 1 large parsnip, peeled, cut into 8cm lengths; 300g sweet potato, peeled, cut into 2cm pieces; 300g butternut pumpkin, peeled, cut into 2cm pieces; 2 tablespoons tomato paste; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground saffron; 1 teaspoon each ground ginger and turmeric; 2 cinnamon quills; Vegetable stock or water or water, to cover; 400g canned chickpeas, drained, rinsed; 2/3 cup (100g) dried apricots; 8 pitted dates; 2 tablespoons honey; 2 tablespoons chopped flat-leaf parsley or coriander; 1/2 cup (40g) flaked almonds, toasted; Harissa and couscous, to serve (optional)

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Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables, apricots and dates. Add

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