Name: Chickpea & roasted veg tagine
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Moroccan
Ingredients: 350g new potatoes halved; 1 fennel bulb trimmed and cut into chunky batons; 1 medium carrot cut into chunks; 1 red or yellow pepper deseeded and cut into chunks; 1 large red onion cut into chunks; 4 tbsp rapeseed or extra-virgin olive oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 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; 1 cinnamon stick; 8 prunes halved; couscous and toasted flaked almonds, to serve (optional)

Home
Recipes
Chickpea & roasted veg tagine

Chickpea & roasted veg tagine

Celia Brooks Brown

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3 out of 5.11 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Moroccan-style chickpea soup

A star rating of 4.6 out of 5.326 ratings

Ingredients

Nutrition

Units:

MetricUS

350g new potatoes

halved
1 fennel bulb

trimmed and cut into chunky batons
1 medium carrot

cut into chunks
1 red or yellow pepper

deseeded and cut into chunks
1 large red onion

cut into chunks
4 tbsp rapeseed or extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
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
1 cinnamon stick
8 prunes

halved
couscous

and toasted flaked almonds, to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal241
fat9g
saturates1g
carbs32g
sugars15g
fibre5g
protein7g
salt0.36g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, May 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now