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Chickpea and vegetable tagine

This is a mildly spiced tagine and full of protein, vitamins and fibre. You can also make lots of this, keep in the fridge for a few days to another meal or freeze. It is really simple to make, and don't take long at all.

Ingredients (serves 2):

  • 1tbs olive oil or rapseed oil

  • 1 sliced onion

  • 1 crushed garlic gloves

  • 1tsp ground coriander

  • Half tsp ground cumin

  • Half tsp paprika

  • Half tsp ground cinnamon

  • Half to 1 small chilli (if you like it spicier)

  • 1 red pepper diced

  • Half a buttnernut squash peeled and chopped (I sometimes use pre-cut frozen for ease)

  • Half a small aubergine diced

  • Half a 400g can chopped tomatoes

  • Half a 400g chickpeas drained and rinsed

  • 150ml veg stock

  • 75g ready to eat dried apricots

  • Small handful of fresh coriander chopped (or I use frozen if no fresh to hand)

  • 1 tbsp lemon juice

  • Salt and pepper to grind

For the couscous

  • 125g couscous

  • 125ml veg stock

  • 125ml water


  • Heat the oil in a large pan. Add the onions and cook gently for 4-5 mins, stirring occasionally.

  • Add the garlic, spices and optional chilli and stir

  • Add the vegetables and cook for 3 mins

  • Add chopped tomatoes, chickpeas, veg stock and apricots, season, stir and bring to the boil.

  • Cover then simmer for 15 mins until veg is tender.

  • Stir in fresh coriander and lemon juice.

  • Whilst the tagine is cooking put the couscous, stock and water in a pan and bring to the boil

  • Remove from the heat and leave to stand for 5 mins or until the liquid has absorbed.

  • Fluff with a fork and serve with the tagine.

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