Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Moroccan Chickpea and Vegetable Tagine

By Wednesday, October 23, 2013 , , , , , ,

This cold weather calls for a hot and nourishing dinner and this 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.

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 chilli
1 tbsp fresh ginger root
2 carrots, chopped into small rounds
1 sweet potato, skin on, chopped into medium sized cubes
1 large aubergine 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, chilli 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

You Might Also Like


  1. What is tomato passata and where can I buy it in the uk?

    1. It's like a thin, plain tomato sauce and you can buy it in any supermarket

  2. Hello siobhan! I realize that this is recipe uses chickpeas but could I use any other bean like kidney beans?! Also, do I have to add dates?? I am not very fond of them!

    1. Hello!
      It wouldn't be a tagine using beans, but you can if you wish. I recommend the dates or chopped apricots for an authentic tagine, they melt into the sauce and add a depth of sweetness. However since you want to make a bean stew instead, you can leave them out