Root vegetables Tajine Recipe

It is winter, and I am all about root vegetables, and this root vegetables tajine recipe! Everywhere and pretty cheap – and they are always some left over in my fridge. You can adapt this tajine recipe to what you have right now. Forget about the carrots if you have sweet potato. Just make sure you keep to the Moroccan flavour, warming and comforting.

No need for an actual tajine dish to cook it, it is a one-pot recipe. Less washing up for the win. The list of ingredients in the recipe might be long but half of them are spices and herbs, to help get this root vegetables tajine recipe that Moroccan flavouring.

Root Vegetables Tajine Recipe and Moroccan spices

Kris Carr and Chad Serno’s recipe in Crazy Sexy Kitchen. inspired this tajine version.

Jackfruit is the surprise ingredient. The original recipe uses artichokes. I had tried jackfruit in different recipes. Cooking jackfruit always involved marinating and baking for a long time. Yet, in this root vegetable tajine, jackfruit adds the ideal texture, and makes the dish more interesting. Jackfruit just needs to be cooked a bit longer than chickpeas, so that it is infused with the spices.

If you try this recipe, or others on my blog, let me know how you get on!

Root Vegetables Tajine

Servings 4 people


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp red pepper flakes
  • 1/2 tsp turmerci powder
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tbsp sea salt
  • 1 tbsp rapeseed oil
  • 1 medium onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 tbsp tomato purée
  • 500 ml vegetable stock
  • 75 g carrots, peeled and diced
  • 150 g celeriac, peeled and diced
  • 75 g turnip, peeled and diced
  • 80 g pitted and chopped green olives
  • 1 can chickpeas
  • 1 can chopped jackfruit (in water)
  • 3 tbsp lemon zest
  • 30 g raisins
  • 3 tbsp chopped parsley (plus garnish)
  • 3 tbsp chopped coriander (plus garnish)
  • 3 tbsp chopped mint (plus garnish)


  • Toast cumin seeds and coriander seeds in a dry sauté pan until aromatic. Once toasted, transfer into a small spice grinder and add the red pepper flakes, turmeric, cinnamon, black pepper and sea salt. Grind till slightly coarse. Set aside.
  • In a large heavy–bottom shallow pot or deep skillet on medium heat, add oil, onions and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  • Reduce heat to medium–low, add the spices, tomato paste, vegetable stock, and the root vegetables you are using. Cover and simmer for about 25 minutes, or until the vegetables are tender. (Cooking time varies based on thickness of chopped veggies.) Add the jackfruit mid-way through the cooking.
  • When the root veggies are tender, add the olives, chickpeas, lemon zest and raisins. Continue simmering for about 5–8 minutes. Liquid should be reduced and thicker at this point.
  • Add parsley, coriander, mint and sea salt to taste, folding in all the herbs. Cover and remove from heat. Taste and add more salt if needed.
  • Serve with couscous.


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