Serve this North African-inspired recipe as a side dish or an appetising entree.


  • 3 Tbsp olive oil

  • 1 ½ cups diced onion, cut into 1-inch pieces

  • 2 cups peeled and diced sweet potato, cut into 1-inch pieces

  • 1 cup diced carrots, cut into 1-inch pieces

  • 1 cup diced parsnips, cut into 1-inch pieces

  • 1 cup diced celery root, cut into 1-inch pieces

  • 3 cloves garlic, minced

  • 2 Tbsp finely grated fresh ginger

  • 1Tbsp ground cumin

  • 1Tbsp ground coriander

  • ¾ tsp ground cinnamon

  • 3 cups vegetable stock or water

  • 3 Tbsp pomegranate molasses* or fancy molasses

  • 1 ½ cups cauliflower florets

  • 1 ½ cups diced eggplant, cut into 1-inch pieces

  • 1 19-oz tin chick peas, drained and rinsed

  • ¾ cup raisins

  • ½ cup chopped dried apricots

  • salt & pepper

  • ½ cup lightly toasted sliced almonds


  • 1.

    Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes. Add garlic, ginger, and spices and sauté 2 minutes. Add stock (or water) and molasses and bring up to a simmer. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes.

  • 2.

    Season to taste and serve garnished with toasted almonds.


* Pomegranate molasses can be purchased at middle Eastern or specialty grocery stores. It has a fruity sweet flavour that adds a nice dimension to this dish, although traditional fancy molasses works just as well.

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Posted by Report
I absolutely loved this recipe for my vegetarian company! I would add less liquid and less molasses, but the flavours were so wonderful. I will make this again and again.