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Moroccan Chickpea and Vegetable Tagine

Serves 3-4, as a main course


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

This anti-cancer recipe was generously contributed by . Please visit her website for any additional details and to check out more of her delicious recipes!


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