Moroccan root vegetable and chickpea tagine with roasted almonds and golden raisins

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Moroccan root vegetable and chickpea tagine with roasted almonds and golden raisins

Gluten-Free, Vegan, Soy-Free, Mediterranean, Dairy-Free

2 Servings, 610 Calories/Serving

35–50 Minutes

This one-pan vegan dish gets big, bold flavor from aromatic Moroccan spices, bringing sweet and savory into perfect harmony.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 turnips or other root vegetables (about ¾ pound total; see Market Watch note)
  • ¾ pound new or waxy potatoes such as red or Yukon Gold
  • 2 or 3 carrots (about 6 ounces total)
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
  • ½ cup golden raisins
  • ¼ pound baby greens such as spinach or kale
  • 2 tablespoons roasted almonds
  • ¼ cup pitted Castelvetrano olives
  • 1 wedge preserved lemon
  • 6 or 7 sprigs fresh flat-leaf parsley
Chef's Tip
Make It Ahead
The tagine (Steps 1 and 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the tagine, adding 1 to 2 tablespoons water as needed to loosen it, as you prep the garnishes (Step 3).

Market Watch
Because early spring weather can be harsh on root vegetables, you may receive organic parsnips, kohlrabi, or radishes in your bag in place of the turnips. For the first two, follow the instructions as written, though we do recommend peeling the kohlrabi; if the outer skin is too tough for a peeler, use a sharp paring knife. For the radishes, no peeling is required; just trim the ends and cut the radishes in half. When cooked, radishes acquire a buttery sweetness similar to that of the other root vegetables.

Nutrition per serving

Calories: 610, Protein: 15g (30% DV), Fiber: 16g (64% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 750mg (31% DV), Carbohydrates: 104g (35% DV), Total Sugars: 35g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Scrub or peel the turnips and trim the ends; cut the turnips in half lengthwise, then crosswise into ½-inch-thick slices.
  • Scrub or peel the potatoes; cut the potatoes into quarters.
  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into 2-inch lengths.
  • Rinse the chickpeas.

2

Cook the tagine

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turnips, potatoes, and carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomato paste and tagine spice blend and cook until fragrant and the tomato paste is caramelized, 1 to 2 minutes. Add the chickpeas, raisins, and 1½ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the vegetables are tender, 10 to 12 minutes.
Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the tagine cooks, prepare the garnishes.

3

Prep the garnishes

  • Coarsely chop the almonds.
  • Coarsely chop the olives.
  • Remove any pulp from the preserved lemon; thinly slice the peel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
When the tagine has finished cooking, sprinkle it with the almonds, olives, lemon, and parsley.

Serve

Set out the tagine and invite everyone to serve themselves.
Kids Can!
  • Scrub the turnips, potatoes, and carrots.
  • Rinse the chickpeas.
  • Strip the parsley leaves.
  • Garnish the tagine.