Make this chickpea tagine for dinner, then check out our chickpea stew, white bean stew, vegetarian cassoulet and more vegetarian recipes.


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1tsp ground turmeric
  • 1 ½tsp cumin seeds, lightly crushed
  • 1 ½tsp ground cinnamon
  • 1tsp paprika
  • 1tsp coriander seeds, lightly crushed
  • 400g chopped tomatoes
  • 1tsp runny honey
  • 500g baby new potatoes, halved or quartered if large
  • 500ml vegetable stock
  • 400g chickpeas, rinsed and drained
  • 100g baby spinach leaves
  • ½ bunch of coriander, chopped
  • 3 garlic cloves, chopped
  • 30g toasted flaked almonds, to garnish


  • STEP 1

    Heat the oil in a large heavy-based frying pan or dish. Cook the onion and garlic for 10 mins, covered, until soft. Add in the turmeric, cumin, cinnamon, paprika and coriander seeds, and cook for a further 2 mins. Add the tomatoes, honey, potatoes and stock, and cook on a low simmer, covered, for 15-20 mins or until the potatoes are tender.

  • STEP 2

    Add in the chickpeas and continue to cook for 5 mins, uncovered. Add in the spinach, season and stir until the spinach has just wilted. Serve the tagine with the coriander and almonds sprinkled over.

Check out more of our chickpea recipes

Chickpea and Squash Vegetarian Curry Recipe


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