Moroccan Style Vegetable Tagine

This Moroccan Style Tagine features everyone’s favourite legume: Chickpeas!

As well as being amazingly versatile chickpeas are high in protein, fibre and vitamins, making them the perfect snack or way of adding some substance to your favourite recipes.

40 mins

4 people

SHARE THIS RECIPE

INGREDIENTS

1 tbsp Mr Organic Olive Oil

2 onions, chopped

½ tsp salt

2 carrots, chopped

1 sweet potato, peeled & chopped

1 small courgette, chopped

1 red bell pepper, chopped

A handful of cauliflower florets (optional)

5 garlic cloves, crushed or grated

2 tsp finely grated ginger

1 tbsp ras el hanout

1 tsp smoked paprika powder

1 tsp sweet paprika powder

1 tsp turmeric

½ tsp ground cumin

1 tbsp agave nectar

400 ml Mr Organic Tomato Passata

300 ml vegetable stock

1 tin Mr Organic Chickpeas, drained

Mr Organic Lemon Juice

1 tbsp Mr Organic Glaze

Fresh coriander or mint leaves to serve

METHOD

Heat the olive oil in a large skillet over medium heat, then add the chopped onions and sprinkle with salt. Sauté for 2 minutes, then add the carrots, sweet potato, courgette, bell pepper and cauliflower. Sauté for a further 15 minutes, whilst stirring regularly.
Next, add your garlic, ginger and spices to the skillet and give everything a stir to evenly coat the veggies in the flavours. Add the agave nectar, then pour in the tomato passata and vegetable stock.
Cover and bring to a simmer. Cook for 10-15 minutes or until the carrots and cauliflower are soft. Stir in the chickpeas and remove from the heat after another 5 minutes.
Lastly, stir through the lemon juice and glaze, and serve alongside a dollop of dairy-free yogurt and fresh coriander or mint leaves.

Chef’s tip:

Drizzle a little extra glaze on top when serving – simply delicious!

Fun fact:
Tagine is traditionally served alongside a side salad!