Chickpea and Rutabaga Tagine with Dried Fruit -

In this classic Moroccan dish, the sweetness from the light honey glaze and dried fruit is offset by rutabaga – a bold flavour combination! Serve with a side of couscous for a delicious meal! If you like the dish a little sweeter you can double up on the honey, and put half of it with the veggies while they are baking at the beginning.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  60min


  • 2 Onions, peeled and quartered
  • 2 Rutabaga, peeled and cut into large chunks
  • ½ Cup Mixed Dried Fruits (including apricots, prunes and dates)
  • 2 Cloves Garlic, minced
  • 1 Cup Vegetable Stock or Water
  • Salt and Pepper, to taste
  • 1 Tsp. Cinnamon
  • 1 Tbsp. Honey or Agave Syrup
  • 1 Can Chickpeas, drained and rinsed


  1. Preheat oven to 375 F (190 C).
  2. Arrange the rutabaga, onions and dried fruit in a large baking dish. Top with the minced garlic, salt and pepper and water or vegetable stock. Cover with aluminum foil and bake at 375 for 45-60 minutes until veggies are tender.
  3. Remove the aluminum foil and mix in the chickpeas. Drizzle with the honey and cinnamon and place back in the oven, uncovered for 10-15 minutes longer.


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