Cumin-Roasted Vegetable Tagine
A fragrant North African stew of roasted root vegetables, dried apricots, and warm spices, simmered to tender perfection. This north african-inspired vegetarian ready in about 60 minutes pairs cubed sweet potatoes, sliced carrots, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cubed sweet potatoes
- 1.5 cups, sliced carrots
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp cumin seeds
- 1 cup, halved dried apricots
- 1 can (15 oz), drained chickpeas
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed sweet potatoes and 1.5 cups sliced carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: Heat a large Dutch oven over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened. Stir in 1 tsp cumin seeds and cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly. Pour in 2 cups vegetable broth and scrape the bottom to deglaze.
- Step 4: Stir in roasted vegetables, 1 cup halved dried apricots, and 1 can drained chickpeas. Simmer uncovered for 15 minutes until flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped cilantro. Serve hot with extra cilantro for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Roasted Vegetable Tagine take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Roasted Vegetable Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed sweet potatoes from drying out.
Can I substitute ingredients in Cumin-Roasted Vegetable Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Roasted Vegetable Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cumin-Roasted Vegetable Tagine?
North African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
