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Chickpea and tomato tagine

A fast and easy vegetarian one-pot that's both healthy and satisfying. Fresh and tinned tomatoes add plenty of flavour along with the pumpkin, onion and red pepper. But it's the paprika, ginger and saffron that give this meal for two its depth. Serve with crusty bread or couscous, if you like.

Moroccan Tagine Recipe With Veg and Chickpeas
Moroccan veg and chickpea tagine

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

Butter bean and butternut squash ragout with yogurt and hot mint oil
Butternut squash and butterbean stew with yogurt

Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into

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

Nutrition: Per serving (6)

  • kcal251
    low
  • fat7.8g
  • saturates0.8g
  • carbs30.4g
  • sugars7g
  • fibre8.5g
  • protein10.7g
  • salt0.3g
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Method

  • 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

Authors

Nadine Brown profile image
Nadine Brown
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Comments, questions and tips (2)

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nick.beach06434

It was tasty - if quite gently flavoured. The amounts are way off though - I doubled the amount of spinach and reduced the potatoes a little, and it fed two of us nicely with some couscous on the side. So if you are expecting to feed 4-6 as it says they will be left very hungry!

toni.toni

question

How much garlic are you supposed to add? There is no mention of it in the ingredients list. And a 1/2 of what of coriander? The measurement is missing.

olive-magazine

Hi, thanks for your question and for spotting this. We're just looking into this but in the meantime, if you want to make the dish, you can use 2 cloves of garlic, finely chopped or crushed. The fresh coriander is just to garnish, so you can use a small handful, or less if you prefer. We hope that…

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