Roasted Autumn Root Vegetable and Chickpea Tagine with Saffron Quinoa

Overview

This Roasted Autumn Root Vegetable and Chickpea Tagine is a beautifully spiced vegan main course inspired by Moroccan flavors. It features a colorful mix of seasonal root vegetables like carrots, parsnips, and sweet potatoes, combined with hearty chickpeas and a warming blend of cumin, cinnamon, and smoked paprika. Served over delicate saffron-infused quinoa, this dish offers a perfect balance of nourishment and comfort, ideal for cooler autumn evenings.

Why you’ll love it

• Rich, layered spices that warm the palate and celebrate Moroccan cuisine.
• Roasting the root vegetables brings out their natural sweetness and depth.
• Protein-packed chickpeas make it satisfying and nutritionally balanced.
• Gluten-free and vegan-friendly, suitable for a wide range of diets.
• Saffron quinoa adds an aromatic and colorful base, elevating the dish visually and taste-wise.

Ingredient notes

• Root vegetables: Use a mix of carrots, parsnips, sweet potatoes, and optionally butternut squash for vibrant color and variety in texture.
• Chickpeas: Cooked or canned chickpeas can be used. If using canned, rinse well to reduce sodium.
• Saffron: Use a pinch of high-quality saffron threads soaked in warm water to extract color and aroma.
• Spices: Ground cumin, cinnamon, smoked paprika, ground coriander, and a touch of cayenne create authentic Moroccan warmth.
• Quinoa: Rinse well under cold water before cooking to remove the natural bitterness.

Step-by-step

1. Prepare the vegetables: Preheat the oven to 200°C (390°F). Peel and chop 2 large carrots, 2 parsnips, 1 medium sweet potato, and 1 small butternut squash (optional) into roughly 2.5 cm (1 inch) chunks.
2. Toss with spices: In a large bowl, combine the chopped vegetables with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper, and salt and black pepper to taste. Mix well to coat evenly.
3. Roast the vegetables: Spread the vegetables on a large baking tray in a single layer. Roast for 35-40 minutes, stirring halfway through, until tender and caramelized.
4. Cook quinoa: Rinse 200 g (1 cup) quinoa under cold water. In a medium saucepan, bring 500 ml (2 cups) water to a boil. Add a pinch of salt and the soaked saffron threads with their liquid. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
5. Prepare chickpeas: Drain and rinse 400 g (1 can) chickpeas. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and cook until fragrant (about 30 seconds). Add chickpeas, 1/2 tsp cumin, 1/2 tsp smoked paprika, and salt to taste. Sauté for 5 minutes until heated through and slightly crispy on the edges.
6. Combine tagine: Add the roasted vegetables to the skillet with chickpeas. Stir gently to combine and warm together for 2-3 minutes. Adjust seasoning if needed.
7. Serve: Spoon saffron quinoa onto plates or shallow bowls, top generously with the roasted vegetable and chickpea tagine. Garnish with chopped fresh cilantro or parsley and a wedge of lemon if desired.

Serving & storage

Serve this tagine warm as a nourishing main dish with a side of steamed greens or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The quinoa and roasted vegetables may also be frozen separately for up to 1 month. For best texture, thaw overnight in the refrigerator before reheating.