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Root veg tagine recipe

Ready in less than half an hour, this recipe from Easy Peasy Foodie is quick, easy and perfect for batch cooking. 

Plus, it’s easy to adapt with whatever veggies you have lying around the kitchen, so use it as a chance to get creative!

Serve fresh portions with a generous helping of couscous, and store any leftovers in the fridge or freezer to enjoy on busy weeknights when you don’t have time to cook - just add a little extra water to the pan when you reheat it.


Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 people


1 tbsp oil

1 onion, diced

1 leek, sliced

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground coriander (replace with your choice)

1/2 tsp chilli flakes

750g root veg (like sweet potato, carrot and turnip), chopped

1 red bell pepper, chopped

2 x 400g tins of chopped tomatoes

1/2 lemon, juice only

Salt & pepper, to taste

400g tin of chickpeas, drained


  1. Heat the oil in a large pan.

  2. Add the onion and leek. 

  3. Cook on a low heat with the lid on for 5 minutes, until the veg has softened.

  4. Add the garlic, cumin, coriander and chilli flakes.

  5. Cook for 1 minute with the lid off.

  6. Add the root veg, pepper, chopped tomatoes, lemon juice and seasoning.

  7. Cook on a medium heat until the veg is almost tender. It should take around 15 minutes.

  8. Add the chickpeas and cook for 5 more minutes.

  9. Serve hot.

Storage tips

When it’s fully cool, put this tagine in an airtight container and keep in the fridge for up to 3 days. To help it last longer, store it in the freezer for up to 3 months.


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