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Vegetable and Chickpea Tagine Recipe
Ash Tyrrell

Vegetable and Chickpea Tagine Recipe

I still remember the first time I lifted the lid on this vegetable and chickpea tagine and that warm, spiced aroma hit me. I had just finished simmering it gently, and the colors alone made me smile.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Olive oil – 1 tablespoon – A good-quality olive oil forms the base of the dish and helps the spices bloom gently without burning.
  • Onion – 1 medium finely chopped – Onion adds natural sweetness and depth; chopping it finely helps it melt into the sauce.
  • Garlic – 2 cloves crushed – Fresh garlic works best here because it gives a cleaner, warmer flavor than pre-minced versions.
  • Ground cumin – 1 teaspoon – Cumin adds earthy warmth and is one of the key flavors that makes the tagine feel authentic.
  • Ground coriander – 1 teaspoon – This balances the cumin with a mild citrus note that keeps the dish fresh.
  • Ground cinnamon – ½ teaspoon – A small amount of cinnamon adds gentle sweetness and complexity without overpowering the vegetables.
  • Paprika – 1 teaspoon – Paprika gives color and a subtle smokiness; sweet paprika works best for this recipe.
  • Carrots – 2 medium sliced – Carrots hold their shape well and bring natural sweetness that pairs beautifully with spices.
  • Courgette zucchini – 1 medium, chopped – Courgette softens as it cooks and absorbs the spiced sauce nicely.
  • Red pepper – 1 deseeded and sliced – Red pepper adds brightness, sweetness, and a pop of color to the tagine.
  • Chickpeas – 1 x 400g tin drained and rinsed – Chickpeas provide protein and texture; rinsing removes excess salt and improves flavor.
  • Chopped tomatoes – 1 x 400g tin – These form the saucy base and help all the spices blend together smoothly.
  • Vegetable stock – 200 ml – Stock adds depth without heaviness; use low-salt stock so the spices shine.
  • Fresh coriander – small handful chopped – Fresh herbs at the end lift the whole dish and add a clean finish.
  • Salt and black pepper – to taste – Season gradually and taste as you go to avoid over-salting.

Method
 

  1. I start by heating the olive oil in a large pan over medium heat. The chopped onion goes in first and cooks slowly until soft and translucent. This step builds the foundation of flavor, so I don’t rush it.
  2. Next, I stir in the crushed garlic along with cumin, coriander, cinnamon, and paprika. I let them cook for about a minute, just until fragrant. This helps release their full aroma without letting them burn.
  3. The sliced carrots, courgette, and red pepper go into the pan next. I stir everything well so the vegetables are coated in the spiced oil. This step helps the flavors soak in early.
  4. I then add the chopped tomatoes and vegetable stock. Once everything is mixed, I bring it to a gentle simmer. The sauce should look rich but not too thick at this stage.
  5. The chickpeas go in last, and I give the pot a gentle stir. I cover the pan and let it simmer for about 25–30 minutes. During this time, the vegetables soften and the sauce thickens naturally.
  6. Just before serving, I taste and adjust with salt and black pepper. I sprinkle fresh chopped coriander over the top, which instantly brightens the dish.

Notes

  • I always toast the spices briefly in oil because it deepens their flavor.
  • I let the tagine rest for 5 minutes after cooking; it tastes even better once the flavors settle.
  • I cut vegetables into similar sizes so everything cooks evenly.
  • I prefer fresh coriander at the end rather than dried, as it tastes much fresher to me.