Moroccan Veg and Chickpea Tagine

Moroccan Veg and Chickpea Tagine

Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well


  • Red onion 1, chopped
  • Garlic 2 cloves, chopped
  • Spray olive oil
  • Ground cumin ½ tsp
  • Ground coriander ½ tsp
  • Ground cinnamon ½ tsp
  • Red pepper 1, seeded and chopped
  • Courgette 1, chopped
  • Aubergine 1, chopped
  • Vine tomatoes 4, chopped
  • Chickpeas 400g, rinsed and drained
  • Vegetable stock 250ml
  • Harissa 2 tbsp
  • Prunes 4, pitted and sliced
  • Flat-leaf parsley chopped to serve
  • Steamed couscous to serve (optional)



Fry the onion and garlic in a spray of olive oil for 5 minutes. Add the spices and fry for a minute until fragrant. Add the veg, and fry for 8-10 minutes until they’re coated in the spices and start to take on some colour.


Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.