Food & Drink · Recipes

Chickpea & Vegetable Tagine Recipe

This has been one of my favourite recipes to make recently! When I make this, I add a little bit of this and a little bit of that, but I had to be more precise when I decided to share my recipe with you!

Tagines are named after the earthenware pot they are traditionally cooked in. They are known for their sweet and sour taste and use of fragrant spices. I love all the spices in this, especially the flavour of cumin. This Tagine isn’t spicy, it just has a little bit of curry powder and chilli to add flavour, not heat. Instead of chickpeas, feel free to use chicken or lamb.

Yes, it requires a lot of ingredients but you probably have most of them in your cupboard anyway. The Tagine freezes well, but don’t freeze the couscous. I like to serve with pitta bread to mop up the sauce!



This recipe serves 2, but can easily be doubled to serve 4.

  • 1 small/half a large red onion- finely diced
  • 2 cloves of garlic- crushed
  • 1 small carrot/½ a large carrot- finely diced
  • 1 red pepper- cut into 2 cm pieces
  • ½ bunch of fresh coriander- chopped (my supermarket was sold out, though!)
  • 70g tomato puree
  • ½ 400g tin of chickpeas- rinsed and drained
  • 4 tbsp coconut cream
  • 5 dried apricots- chopped
  • a small handful of sultanas
  • 2 tbsp mango chutney
  • 1 heaped tsp cumin
  • ½ tsp paprika
  • ½ tsp ground ginger
  • ½ tsp mild curry powder
  • ½ tsp turmeric
  • ¼ tsp mild chilli powder
  • Salt and pepper to taste
  • 100g couscous
  • 2 pitta bread to serve
I forgot to picture the apricots and sultanas, oops!


  1. Heat up a medium-sized saucepan and add a little bit of oil
  2. Add the onion and garlic and sauté for one minute. Add the spices and sauté for another minute. Be careful not to burn it!
  3. Add the carrot and pepper and stir well for one minute
  4. Add 200ml of boiled water along with the coconut cream, tomato puree and mango chutney- stir well
  5. Stir in the apricots and sultanas
  6. Bring to the boil, then reduce to a simmer for 10 minutes. Season with salt and pepper to taste. Add the chopped coriander
  7. After 5 minutes of simmering, put the couscous into a bowl and add 230ml boiling water- stir, then cover with clingfilm and leave to cook for 5 minutes
  8. That’s it- serve and enjoy! Don’t forget your pitta bread!


I hope you enjoyed reading about my recipe, let me know if you decide to make it! It is great because it is so quick and easy to make and includes lots of healthy goodness, it is filling as well!

Question: Have you tried Tagine before? What is your go-to recipe?


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26 thoughts on “Chickpea & Vegetable Tagine Recipe

  1. I’ve been loving chickpeas lately, so this looks like the perfect comfort food! When I go to the store for some gluten free pita breads, I’ll definitely try out this recipe!


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