Moroccan vegetable and chickpea tagine

This simple tagine is packed full of big flavours and counts as 2 portions of your 5-a-day!



For the vegetable tagine

  • Red onion 1, chopped
  • Garlic 2 cloves, chopped
  • Olive oil 1 tbsp.
  • Ground cumin ½ tsp
  • Ground coriander ½ tsp
  • Ground cinnamon ½ tsp
  • Red pepper 1, seeded and chopped
  • Courgette 1, chopped
  • Aubergine 1, chopped
  • Tomatoes 4, chopped
  • Chickpeas 400g tin, rinsed and drained
  • Low salt vegetable stock 250ml
  • Harissa 2 tbsp
  • Prunes 4, pitted and sliced
  • Flat-leaf parsley chopped to serve
  • Steamed couscous to serve.

For the couscous

  • 200g of couscous
  • 1 lemon, juiced.


  1. Heat 1 tbsp of olive oil in a large frying pan
  2. Add the onion and garlic and cook for 5 minutes, until the onions are soft
  3. Add the spices (cumin, coriander and cinnamon) and cook for a minute until fragrant
  4. Add all of the chopped vegetables and cook for 8-10 minutes. They should be coated in the spices and start to take on some colour
  5. Add the chickpeas, stock, harissa paste and prunes
  6. Add a little black pepper if desired
  7. Turn the heat down and simmer for 15-20 minutes until the vegetables are soft
  8. Tip the couscous into a large bowl and pour over 400mls of boiled water. Cover and leave for 10 mins until fluffy and all the water has been absorbed
  9. Use a fork to fluff up the couscous. Add a generous squeeze of lemon juice
  10. Serve up the couscous onto each plate and then add the vegetable tagine mix
  11. Scatter over the parsley
  12. Tuck in and enjoy!

By Georgia Leech

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