Chickpea and Vegetable Tagine
This comforting vegan dish is packed with warming spices, tender vegetables and rich tomato flavour. It’s a simple one-pot dinner that’s wholesome and protein-rich. Serve it with couscous, rice or crusty bread and finish with a generous spoonful of vegan yoghurt and fresh herbs for a vibrant, satisfying meal.
How long will it take?
50 minutes
What’s the serving size?
Serves 4
What do I need?
For the Tagine
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 1 red capsicum, chopped
- 1 medium zucchini, chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 400 g tin diced tomatoes
- 400 g tin chickpeas, drained and rinsed
- 250 mL vegetable stock
- 1 tbsp tomato paste
- Salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Vegan Greek-style yoghurt (about 2–3 tbsp per serve)
- Fresh coriander or parsley leaves
- Crusty bread, couscous or rice
How do I make it?
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 5 minutes until softened.
- Stir in the garlic, capsicum and zucchini. Cook for a further 5 minutes until the vegetables begin to soften.
- Sprinkle in the cumin, coriander, smoked paprika and cinnamon.
- Stir well and cook for 1 minute until fragrant.
- Add diced tomatoes, chickpeas, vegetable stock and tomato paste.
- Stir to combine, bring to a simmer, then reduce heat to low.
- Cover and cook for 20–25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
- Taste and season with salt and pepper as needed.
- Spoon into bowls and top with a dollop of vegan yoghurt.
- Garnish with coriander or parsley and serve with crusty bread, couscous or rice.
TOP TIPS
- A handful of baby spinach stirred through at the end adds extra flavour.
- Use up leftover roasted pumpkin, sweet potato, or potatoes by adding them to the dish when you add the chickpeas.
- Spice things up by adding fresh chilli or chilli flakes.
