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Morrocan Chickpea Tagine

This tagine is so rich and full of flavour, it’s so easy to get started and then to leave simmering away while the flavours develop. It’s perfect on it’s own but any veg can be added in to bulk it up: eggplant, zucchini and sweet potato all go so well.

Serves 4


Olive oil

2 red onion, finely diced

1 carrots, peeled and diced

1 stick of celery, finely diced

500g cherry tomatoes, halved

3 cloves of garlic, minced

1 tbsp ginger, minced

1 tsbp tomato puree

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

¼ tsp ground chilli powder

2x cans chickpeas, drained

150g dried apricots, roughly chopped

500ml vegetable stock

Handful of parsley, roughly chopped

1 lemon, to serve


1. Heat a deep frying pan with olive oil and fry the onions, carrot and celery over a medium heat. Cook for 10 minutes, stirring occasionally until starting to soften and caramelise. Add the garlic, ginger, tomato puree and spices and cook for 2 minutes.

2. Add the chickpeas, apricot and veg stock. Bring to a simmer and cook for 20 minutes.

3. Taste and season with salt and pepper. Stir through the parsley leaves and lemon juice to serve.

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