Moroccan Tagine Recipe With Veg and Chickpeas

Moroccan veg and chickpea tagine

Name: Moroccan veg and chickpea tagine
Total time: 40 min
Yield: serves 4
Ingredients: 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 tin, 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)

40 minutes
serves 4
Easy

This recipe for Moroccan veg and chickpea tagine is vegan, low-fat and really easy to make. This makes enough for four, but the leftovers freeze well

June 8, 2016 at 10:39 am

Ingredients

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 tin, 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)

Method

Step 1

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.
Step 2

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.