Vegetable tagine with apricot quinoa

Vegetable tagine with apricot quinoa

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(21 ratings)

Prep: 30 mins Cook: 45 mins


Serves 4

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal650
  • fat20g
  • saturates3g
  • carbs80g
  • sugars31g
  • fibre23g
  • protein25g
  • salt0.5g
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    For the tagine

    • 1 tsp coconut oil or olive oil
    • 1 red onion, chopped
    • 2 garlic cloves, crushed
    • ½ butternut squash (500g), chopped into large chunks
    • 2 red peppers, chopped
    • 400g can chickpeas, drained
    • 400g can chopped tomatoes
    • 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
    • 1 tsp ground cinnamon
    • 1 tsp ground cumin
    • 2 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 2 tsp paprika



      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • small bunch coriander, chopped
    • small bunch mint, chopped, plus extra to serve



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • pomegranate seeds, to serve (optional)

    For the apricot quinoa

    • 280g quinoa



      Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

    • 80g dried apricots, chopped
    • 20g flaked almonds, toasted

    For the dressing

    • 4 tbsp tahini



      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
    • 6 tbsp almond milk


    1. Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.

    2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.

    3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.

    4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.

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    Comments, questions and tips

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    21st May, 2020
    I really love this recipe, super tasty and filling! Although I tried quinoa and I hated it, but I think that’s just personal choice! So I just had it with a flat bread instead which was delicious
    8th Apr, 2019
    This was really excellent. I did mine in the slow cooker and chucked in some dried mixed beans and chickpeas intead of tinned and some mushrooms. I also didn't use any fresh herbs. I did the quinoa with speckled lentils and no apricot. The tahini sauce was surprisingly good and I hid it on top of the quinoa and underneath the tagine and the children loved it!
    22nd Feb, 2019
    Wonderful, we loved this dish. I sub'd almond extract for the actual almonds to save some calories, also added a nice hint of sweetness. Used 1/4 cup raisins instead of apricots, also like another person used green and yellow pepper. Super nice, would be great with soy chicken (next time :) ).
    13th Jun, 2018
    Absolutely delicious, and enjoyed by all the family. We particularly enjoyed this over christmas when we just wanted a change from meat. Lovely in a simple way
    24th May, 2018
    This is absolutely delicious and the Tahini dressing brings it all together beautifully. I mixed the Quinoa together with tagine.... YUMMY :) :)
    27th Mar, 2018
    This was a beautiful and relatively quick meal! Easy to assemble and I think you could swap the veg for whatever you had to hand. I used a yellow and green pepper instead of two reds, only had coriander in, and used lemon juice rather than preserved lemons in the tahini sauce. I used some leftover brown quinoa and kept it plain to go alongside the tagine. Great to prepare then dish out bowlfuls when you've got people coming and going at different times!
    12th Mar, 2017
    Really tasty. Good if you need something you can prepare in advance. The tahini dressing really makes it special, as do the apricots and almonds in the couscous. I made a few changes - used couscous instead of quinoa. Didn't have any preserved lemons for the dressing so used a bit of fresh lemon juice. Added an aubergine that I had lying about. Makes enough for 5-6.
    4th Mar, 2017
    Very delicious! I recommend using coconut oil as it adds lovely flavour. I thought quinoa was a step too far for my husband so just did a brown/wild rice mix, and then sprinkled toasted flaked almonds on top with the herbs as specified. Really good! And plenty left - I think it would do 5-6 easily.
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    7th Sep, 2019
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