Directions:
- In a bowl, whisk the yogurt with the 1/4 cup of parsley and season with salt and pepper. Cover and refrigerate until chilled.
- In a large enameled cast-iron casserole, heat the olive oil. Add the onion, garlic and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Stir in the tomato paste, cumin, coriander, crushed red pepper, caraway and cinnamon and cook, stirring, until fragrant and glossy, about 3 minutes.
- Add the turnips, parsnips, tomatoes and their liquid, broth, saffron and 1 cup of water to the pot and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the turnips and parsnips are beginning to soften, about 20 minutes.
- Add the sweet potatoes, cauliflower, chickpeas and currants to the pot. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the olives and season with salt and pepper. Transfer the tagine to a serving bowl, garnish with parsley and serve with the yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.24 Kcal (1362 kJ) | ||
| Calories from fat | 112.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 19% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 0% | |
| Sodium | 969.31mg | 40% | |
| Potassium | 957.74mg | 20% | |
| Total Carbs | 49.33g | 16% | |
| Sugars | 20.84g | 83% | |
| Dietary Fiber | 9.12g | 36% | |
| Protein | 6.88g | 14% | |
| Vitamin C | 46.4mg | 77% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2.5mg | 14% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 88.54 Kcal (371 kJ) | ||
| Calories from fat | 30.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 19% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 263.87mg | 40% | |
| Potassium | 260.72mg | 20% | |
| Total Carbs | 13.43g | 16% | |
| Sugars | 5.67g | 83% | |
| Dietary Fiber | 2.48g | 36% | |
| Protein | 1.87g | 14% | |
| Vitamin C | 12.6mg | 77% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.7mg | 14% | |
| Calcium | 40.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Beef Chili With Kidney Beans
Vegetable corn oil, Onions, chopped fine (about 2 cups) and 14 more.. -
Classic Marinara Sauce (Slow Cooker)
Extra-virgin olive oil, Onions, minced and 13 more.. -
Vegetarian Indian Green Curry
Potato, sliced thickly, Green beans, cut in 1-inch pieces and 15 more.. -
Brown Rice and Lentils
Extra virgin olive oil, Onion, chopped, Garlic, minced and 9 more.. -
Slow-Cooked Vegetable Curry
Sliced carrots, Potatoes, cut into 1/2 inch cubes and 13 more.. -
Beef and Bulgur-Stuffed Zucchini (Ellie Krieger)
Zucchini (about 1/2 lb each), Olive oil and 13 more.. -
Braised Chicken with Artichokes and Olives
Organic boneless, skinless chicken thighs (about 11/2 lb)... and 18 more.. -
Beef Chili With Bacon and Black Beans
Bacon , cut into 1/2-inch pieces (about 8 strips) and 22 more.. -
Greek Moussaka
Eggplants, Kosher salt, Fresh ground black pepper and 13 more.. -
Eggplant (Aubergine) -Spinach Curry
Eggplant , cut into 1 1/2 centimeter cubes, with skin and 16 more.. -
Armenian Pizzas (Lahmahjoon)
Lean ground lamb, Salt, Ground black pepper and 16 more.. -
Beef and Rice Stuffed Zucchini
Zucchini (about 1/2 lb each), Olive oil and 12 more..
Also Try
-
-
Blueberry Oat Pancakes with Maple Yogurt
Old-fashioned rolled oats, Low-fat cottage cheese, Eggs and 5 more.. -
-
Chicken Tagine with Onions, Honey, and Mint
Fresh chopped mint, Fresh grated ginger, Ground cumin and 16 more.. -
-
-
Tagine With Chicken and Quinces
Chicken, skinned and cut in eight pieces (alternative 1 k... and 11 more.. -
-
Warm Chickpea, Red Pepper, and Spinach Salad with Harissa
Vinaigrette, Sherry vinegar, Dijon mustard, Kosher salt and 13 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
