Olive Magazine
Moroccan Tagine Recipe With Veg and Chickpeas

Moroccan veg and chickpea tagine

Published: June 8, 2016 at 10:39 am
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
low inkcal187
low infat3.6g
low insugars14.1g
low insalt0.3g

Try this vegetarian tagine, then check out more aubergine recipes, such as our spiced aubergine and tomatoes with yogurt

For more veggie options, check out our vegan stew, vegetable stew and other vegetarian recipes.


  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • a spray olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 red pepper, seeded and chopped
  • 1 courgette, chopped
  • 1 aubergine, chopped
  • 4 vine tomatoes, chopped
  • 400g tin chickpeas, rinsed and drained
  • 250ml vegetable stock
  • 2 tbsp harissa
  • 4 prunes, pitted and sliced
  • flat-leaf parsley, chopped, to serve
  • steamed couscous, to serve (optional)


  • 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.

Try our other healthy vegan recipes...

Soba Noodle Recipe with Broccoli and Peanuts

Also check out more of our best aubergine recipes...

Brinjal Pickle (Aubergines) Recipe

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