Kitchen Tools:

Large pan
Small pot

Recipe by: Fresh City
Serves: serves 2
Prep Time: Quick & Easy


2 carrots, loose

1/2 lb. sweet potatoes

1/4 cup parsley

1/2 cup canned chick peas (garbanzo)

1 clove garlic

1-inch piece ginger

1 yellow onions

2 tablespoons biodynamic extra virgin olive oil

1 tablespoon moroccan spice mix (cumin, ginger, coriander, cinnamon, turmeric)

to taste, salt & pepper

3 cups water

3/4 cup ecuadorian quinoa

1/4 cup dried sultana raisins

1 purple top turnips

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Prepare the Ingredients

  • Rinse the carrots, sweet potato, turnip and parsley. Rinse the chickpeas in a colander and set aside.
  • Mince the garlic and ginger, and dice the onion. Remove the ends of the carrots, sweet potato and turnip, and cut away any blemishes with a knife.
  • Dice the sweet potato, turnip and carrots by first cutting them in half lengthwise, then cutting those halves intro strips, and finally dicing the strips into ½-inch pieces.

Cook the Tagine

  • Heat the olive oil in a large pan over medium heat. Add the onions and sauté until softened, about 2-3 minutes. Add the garlic, ginger, and salt and pepper to taste. Add the Moroccan spice and continue to cook for 3-4 minutes, until fragrant.
  • Add the carrots, sweet potato, turnip, diced tomatoes and 1 ½ cups of water and bring to boil. Reduce heat to simmer until the veggies are tender and the mixture has thickened, about 15 minutes.
  • Stir in the chickpeas and diced tomatoes and reduce the heat to low. Cook for an additional 3-4 minutes.

Make the Quinoa

  • In the meantime, heat 1 tbsp. olive oil in a medium pot over medium heat. Add the quinoa and season with salt and pepper to taste. Cook until the quinoa is browning, 2 minutes. Add 1 1⁄4 cups water and bring the mixture to boil.
  • Once boiling, reduce the heat to simmer and cook until the quinoa  is tender and the water is absorbed, about 10 minutes. Stir in the raisins. 

Bring It All Together

  • Fluff the quinoa with a fork and evenly divide it between two bowls or plates. Top with the root vegetable tagine and garnish with fresh parsley to serve!