Vegetable and chickpea tagine

A fragrant plant-based tagine: sun-ripened vegetables and chickpeas simmered with gentle spices. Rich in plant protein and fibre, it is a sociable, inexpensive dish full of North African flavours.

Preparation: 20 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 252 kcal · 13 g protein · 32 g carbohydrate · 5 g fat

Ingredients

• 2 tins of chickpeas
• 2 carrots
• 2 courgettes
• 1 aubergine
• 1 tin of chopped tomatoes
• 1 tsp cumin
• 1 tsp cinnamon

Method

1. Soften the onion and spices.
2. Add the carrots and a little water and simmer for 15 minutes.
3. Add the courgettes, aubergine, tomatoes and chickpeas.
4. Continue cooking for 20 minutes and serve with couscous.

Nutritional benefits

Chickpeas provide plant protein, fibre and iron, and the vegetables bring a wide variety of vitamins and antioxidants. Spices add flavour without calories and are traditionally thought to aid digestion. A complete plant-based dish that is naturally gluten-free, ideal for batch cooking.

Variations and substitutions

• With dried apricots for a sweet-savoury touch.
• With pumpkin or turnips.
• Spiced up with ras el hanout or harissa.
• Topped with flaked almonds.

Storage and making ahead

Keeps for 4 days and can be frozen: it tastes better reheated. Excellent for batch cooking.

💡 Good to know

Add the softer vegetables (courgette, aubergine) after the firmer ones: that way each keeps its texture.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: chickpeas · carrots · courgettes · aubergine · tomatoes.

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