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News & Updates
Dec 05

Moroccan Chickpea and Vegetable Tagine

This one pot wonder is a quick, easy and nourishing meat-free meal. Serve it with brown rice or quinoa and you have a perfectly nutritionally balanced meal.


Olive oil or butter

1 onion, diced

2 carrots, finely chopped

2 potatoes, cut into bite-sized chunks

1 tin of crushed tomatoes

1 handful of green beans, cut in half

400g tin of chickpeas, drained and rinsed

1 cup of vegetable stock

1 lemon, cut into 4 wedges

3 medjool dates, cut in half, pips removed

1 tbsp Moroccan seasoning (from most supermarkets)

1 red chilli, finely chopped (optional)

1 bunch of coriander (optional)

3 cups of cooked cous cous (substitute with rice or quinoa)

Cooking Method

Step 1. In a large pot, over a low to moderate heat, add a little butter or oil. Sauté the onion until it starts to soften. Stir in the carrots, potatoes, crushed tomatoes and green beans.

Step 2. Pour the vegetable stock into your pot and then stir in the dates, lemon wedges, chilli and Moroccan seasoning

Step 3. Cover the pot with a lid and simmer for 20 minutes, or until you can easily cut through the potatoes and they feel soft. Now add the chickpeas.

Step 4. Serve with your choice or cous cous, rice or pasta. Tear off some fresh coriander leaves and sprinkle on top of your dish. Remove lemon wedges before eating


A little natural yogurt or coconut cream on top adds a lovely cooling contrast. It can also be frozen.

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