Moroccan Chickpea and Vegetable Tagine Recipe

This cold weather calls for a hot and nourishing dinner and this Moroccan Chickpea and Vegetable Tagine‏ is exactly that.
Full of warming spices, fresh herbs, chickpeas and chunky vegetables, it’s a simple and delicious meal that vegans, vegetarians and meat eaters will all love.

Moroccan Chickpea and Vegetable Tagine Ingredients

Makes 1 large pot (Serves 3-4)

You will need:

2 tbsps coconut oil
1 onion
1 large clove of garlic
1 tbsp cumin
1 tbsp coriander
1/2 tbsp paprika
1 tbsp cinnamon
1/2 tsp sumac
A pinch of fresh chili
1 tbsp fresh ginger root
2 carrots, chopped into small rounds
1 sweet potato, skin on, chopped into medium sized cubes
1 large aubergine (eggplant) chopped into medium sized cubes
1 can/carton of drained and rinsed chickpeas
1 jar of tomato passata (680g) or two cans of chopped tomatoes
3 cups of water
A handful of fresh dates, chopped roughly
A handful each of fresh coriander and parsley


Heat the coconut oil in a large pot, meanwhile chop the onion and garlic. Add the onion and garlic to the pot and cook on a medium heat with the lid on, so they can sweat and soften. After a few minutes, add the cumin, coriander, sumac, paprika, cinnamon, chili and ginger and toast the spices for a few minutes to bring out the flavours until aromatic.

Add around 1 1/2-2 cups of water, the passata and your chopped carrots and sweet potato and simmer for approximately 20 minutes, or until the vegetables are slightly soft when you stab them with a knife.

Add the chopped aubergine and cook for a further 10 minutes, then add the chickpeas, a handful of chopped fresh dates and a handful each of chopped fresh coriander and parsley. Mix well and allow it all to combine, adding the remaining water to thin it out a little.

Serve topped with more fresh herbs and some rice or quinoa on the side, and keep the leftovers in the fridge for easy weeknight meals.


Recipe Source:

Moroccan Chickpea and Vegetable Tagine Superfood Siobhan, Retrieved 04 January 2016. <>

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