Chickpea & roasted veg tagine

Chickpea & roasted veg tagine

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(6 ratings)

Prep: 20 mins Cook: 50 mins


Serves 6
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance

Nutrition and extra info

Nutrition per serving

  • kcalories241
  • fat9g
  • saturates1g
  • carbs32g
  • sugars15g
  • fibre5g
  • protein7g
  • salt0.36g
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  • 350g new potatoes, halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 fennel bulb, trimmed and cut into chunky batons

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 medium carrot, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red or yellow pepper, deseeded and cut into chunks



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 large red onion, cut into chunks
  • 4 tbsp rapeseed or extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp coriander seeds, crushed
  • 3 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 250ml red wine
  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 8 prunes, halved
  • couscous and toasted flaked almonds, to serve (optional)



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

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  1. Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.

  2. Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

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Comments (10)

reevey's picture
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Not bad as a veggie dish with changes. I substituted some of the potato for butternut squash and added ras-el-hanout for some spice as well as the cumin, fennel and coriander seeds. Still needs a tweak of more seeds, more peppers and liquid. We scored it 7.5 but could be an 8

bridienb's picture

I made this last night however the taste was a little off (i think the orange and the red wine!) so I adapted it a bit by adding 3 tsp of smoked paprika and instead of simmering it I put it in the oven to bake- I also omitted the prunes and through in some last minute mushrooms. I put some chopped fresh coriander on the top too and it was much nicer

lucacampana's picture

Horrid recipe to say the least. Orange kills the dish.

rubychickens's picture

Followed the recipe exactly but was disappointed with the result, the flavour of the roast veg and spices was overpowered by the orange and wine so I would probably just use the zest and maybe 100 ml of wine if I were to make it again. I added some salt so it was OK.

tuesday4475's picture
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Follow recipe exactly and it tasted just great! I am surprised with the negative comments. My guests all loved this dish... I didn't read the comments before making this dish otherwise I would not have made it.

mounses2's picture
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I too made a few changes, which I think really made the difference. There was no fennel or fennel seeds available where I live so I used butternut squash instead and used a little tarragon instead of the fennel seeds to keep the slight linqourise/anissed flavour. This was probably why I didn't find the issues with the fennel taste clashing as other people mentioned. Other than that though i left everything else as stated.
I was very apprehensive when i made the wine sauce as it tasted so strongly of the wine. However, once I put in the veg and left it for a few hours to 'mature' it was really lovely when we had it that evening and the leftovers the next day.

sophg10's picture

Made this last night and had to make a few adaptations to the sauce. The orange was quite strong and bitter in it, added cumin powder, spiced paprika powder, chilli, ground coriander and worcester sauce.
It may have been down to the face that the oranges were not great, but defiantly needs spices in the sauce. Also tried leeks in the veg mix and worked great!

catherine1976's picture
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I tried this dish last weekend and it was GREAT. I quite like the addition of wine, which gave an interesting taste to the dish (avoids the tomatoes to be too overpowering). great with the couscous and toasted almonds!

chhaya's picture

I made a few adaptations:
1. I curshed the cumin, fennel and corriander seeds, and used powdered cinnamon.
2. cut the fennel into smaller chunks, as it's quite a strong taste.
3. used vegetable stock, instead of red wine,
4. added a little fresh green chillie
5. served with rice rather then couscous

lilacemily's picture
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I tried this recipe after seeing it in the May edition of Good Food Magazine. I was deeply disappointed with the end result. We often eat middle eastern inspired dishes but have never tasted anything like this. The combination of wine, cinnamon and orange gave the tagine a rather unpleasant Mulled wine undertone. This clashed with the fennel rather than complimented it. It took the addition of new flavours to mask this taste and make the dish palatable. Deeply disappointed!

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