One-Pan Parsnip and Sweet Potato Tagine with Dates

    15m prep time
    75m total time
    Easy level
    17 ingredients
One-Pan Parsnip and Sweet Potato Tagine with Dates recipe by Cherrypick

A sweet and gently spiced, family-friendly one-pan cheats tagine. This chuck-it-all-in method works well both in the oven and in the slow cooker. Bulk is out with chickpeas or lentils if you like, and serve with some vegan yoghurt on the side to cut through the sweetness. This recipe will also cook well in a slow cooker. 4 hours on medium or 6 on low should do the trick.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 180°C fan. Place the peeled diced parsnips, sweet potato, torn and pitted dates, ground spices, sliced red onion, grated ginger, chopped garlic, tomato passata, ras el hanout, honey and half of the hot vegetable stock into a large oven-proof dish. Cover and place into the preheated oven to cook for 1 hour.

Step 2

While the "tagine" cooks, cover the dried couscous with the remaining hot veg stock and cover. Leave to sit while the couscous absorbs the liquid. This will take about 10 minutes. Fluff the couscous with a fork and season if needed. This can be done in advance of the tagine being cooked.

Step 3

Remove the baking tray from the oven once the parsnips are tender (pop in a sharp knife and make sure there is no resistance). Scatter over the coriander. Serve the tagine with the couscous and the flaked almonds and some vegan yoghurt on top, if you like.
  • Ingredients
  • Based on 4 servings
  • 400ml Passata
    400ml Passata 1 x Sainsbury's Passata 500g
  • 10 Pitted Dates, torn in half
    10 Pitted Dates, torn in half 1 x Sainsbury's Ready To Eat Dates 200g
  • 1 tbsp Honey
    1 tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 15g Coriander
    15g Coriander 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 2.5tsp Ras El Hanout, you could also use a tagine paste or harissa
    2.5tsp Ras El Hanout, you could also use a tagine paste or harissa 1 x Sainsbury's Ras El Hanout, Inspired to Cook 45g
  • 500g Parsnips, peeled and cut into 4-5cm pieces and any woody core removed
    500g Parsnips, peeled and cut into 4-5cm pieces and any woody core removed 1 x Sainsbury's British Parsnips 500g
  • 1 pinch Ground Cinnamon
    1 pinch Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 1 Red Onion, sliced
    1 Red Onion, sliced 1 x Sainsbury's Red Onions Loose
  • 1tsp Ground Cumin
    1tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 200g Couscous
    200g Couscous 1 x Sainsbury's Cous Cous 500g
  • 4 tbsp Flaked Almonds, chopped cashews or pistachios
    4 tbsp Flaked Almonds, chopped cashews or pistachios 1 x Sainsbury's Flaked Almonds, SO Organic 100g
  • 4 tbsp Vegan Yoghurt
    4 tbsp Vegan Yoghurt 1 x Alpro Plain Coconut Plant Based Soya Yoghurt Alternative 500g
  • 3 Garlic Cloves, chopped
    3 Garlic Cloves, chopped 1 x Sainsbury's Garlic
  • 1tsp Ground Coriander
    1tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 600ml Vegetable Stock
    600ml Vegetable Stock 1 x Knorr Stock Pot Vegetable 4x28g
  • 2tbsp Ginger, peeled and grated
    2tbsp Ginger, peeled and grated 1 x Sainsbury's Ginger 100g
  • 500g Sweet Potato, peeled and diced into 3cm pieces
    500g Sweet Potato, peeled and diced into 3cm pieces 2 x Sainsbury's Sweet Potatoes Loose
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